Cowboy Pintos with Smoked Pork & Hatch Chiles

Cowboy Pintos with Smoked Pork & Hatch Chiles
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One of our favorite side dishes! These pintos are slow cooked with seasonal Hatch chiles from New Mexico and some delicious smoked pulled pork.

Cook Time
Kitchen Time
Servings 10


  • (1) bag Hurst's Pinto HamBeens (20 oz)
  • (8) Cups chicken stock
  • 1 lb. smoked pulled pork (homemade or go to your favorite BBQ joint!)
  • (1) large onion diced
  • (2) cloves garlic diced
  • (1-2) cups diced Hatch chiles (Seeded and preferably roasted)
  • (1) 14.5oz can fire roasted diced tomatoes
  • (2) tbsp. chili powder

Cooking Directions

  1. Rinse and sort through the beans, check for any stones or debris and discard.
  2. Pour rinsed beans in slow cooker.
  3. Add chicken stock, onion, garlic, and Hatch chiles.
  4. Cook on high for 6-7 hours, until pintos are completely tender.
  5. Add in pork, chili powder, tomatoes, and included ham seasoning packet.
  6. Cook for additional 30-45 minutes.
  7. Keep warm until ready to serve.

Cooking Tips

  • If you can't get Hatch chiles (they are seasonal), you can substitute poblanos.