Some people see winter as a time to stay indoors and hunker down. But hey, there’s a whole world of winter fun to explore out there! There’s cross country skiing and downhill skiing and snowshoeing, snowmobiling, winter hiking and camping, to say nothing of the simple joys of walking through a snowy field and watching the flakes fall or helping the kids build their first snowman.

But eventually, you do have to come in and thaw out, and this is just the dish to help you do it. This dish is hearty, with tons of beans, tomato and lean pork. It’ll warm you up to your very core with the help of both canned green chilies (or feel free to fire roast your own over the burner of a gas stove) and fresh jalapenos. The slightest touch of brown sugar brings the pork to life and creates a dish you’ll come to again and again after a long day of snowy fun.

Green Chili Pinto Bean Stew with Pork


  • 2 tablespoons olive oil
  • 2 pounds boneless pork loin, cut into 1-inch cubes
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1/4 cup flour
  • 2 cups peeled and diced tomatoes, (or 1 28-ounce can plum tomatoes, coarsely chopped)
  • 1 1/2 cups chopped roasted and peeled mild green chilies, (or 3 4-ounces cans
  • chopped mild green chilies)
  • 1 fresh jalapeño pepper, seeded and minced
  • 1 teaspoon salt, (or to taste)
  • 1 teaspoon brown sugar
  • 1 cup chicken broth
  • 4 1/2 cups of Randall Pinto Beans
  • Hot pepper sauce, to taste

Heat the olive oil in a heavy pot which has a lid. Add the pork cubes and cook, stirring until lightly brown.

Stir in the onion and garlic. Cook, stirring, for 2-3 minutes. Stir in the flour and stir well to coat the meat. Cook over medium heat, stirring constantly, for 2-3 minutes.

Add the tomatoes, green chilies, jalapeño, salt and sugar. Stir to mix well. Pour in the chicken broth. Bring to a boil. Cover and simmer for 1 hour. Meat should be very tender. Add the Randall Pinto Beans. Cook 10 minutes more.

Taste and correct the seasonings, adding some hot sauce to taste, if desired.

6 to 8 servings

Summertime is the perfect time to try this tasty recipe featuring Randall Pinto Beans