Brrr! Let’s stay in tonight!

When the weather outside is frightful, or at least cold enough to make spending any time outside sound like a really awful idea, it’s the perfect time to bundle up inside with a warm blanket, a good movie or book and something delicious to keep you warm and full. A great big pot of stew is just the ticket!

Pork and beans are a dynamic duo like none other. But, when the pair meets green chilis they get sent to a whole new level. Whether you make them fresh at home or get them out of a can, green chilis add something special to any recipe. Perfectly pairing bite and flavor, green chilis are the perfect addition to a traditional pork and bean stew.

This recipe calls for our Randall Pinto Beans which gives it a little bit of a southwestern take on pork and beans. And, what would be a southwestern-inspired recipe without a little kick? Along with green chilis, don’t forget to toss in jalapenos and a little bit of your favorite hot sauce to enhance this dish’s flavors and heat.

Hearty, healthy, spicy and flavorful: this recipe has everything you want out of a winter-time warmer.

This recipe makes 6 to 8 servings and is perfect alongside fresh bread for dipping. Don’t forget to garnish with a little cilantro or sour cream. This recipe would also be delicious served with or over top of some rice to make it extra filling.


Pork and Green Chili Pinto Bean Stew

Pork and Green Chili Pinto Bean Stew


  • 2 Tbsp. olive oil
  • 2 lbs. 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-oz. can plum tomatoes, coarsely chopped
  • 1 1/2 cups chopped roasted and peeled mild green chilies, or 3 4-oz. cans chopped mild green chilies
  • 1 fresh jalapeño pepper, seeded and minced
  • 1 tsp. salt, (or to taste)
  • 1 tsp. brown sugar
  • 1 cup chicken broth
  • 4 1/2 cups of Randall Pinto Beans
  • Hot pepper sauce, to taste


  1. Heat the olive oil in a heavy pot which has a lid. Add the pork cubes and cook, stirring until lightly brown.
  2. 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.
  3. 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.
  4. Taste and correct the seasonings, adding some hot sauce to taste, if desired.
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Need more delicious soup recipes to help keep you and your family warm all winter long? Grab your free copy of our cookbook.

Meatless Monday is so much more appealing when incorporating this tasty dish featuring Randall Pinto Beans.