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His | Hatch Green Chile Baked Beans

Servings: 6

Ingredients

  • 1 pound pork belly, cut into two chunks
  • all-purpose grill dry rub
  • 3 cloves garlic, chopped
  • 1 1/2 cups yellow onion, diced
  • 3 teaspoon tomato paste
  • 8 ounces lager beer, I used Shiner Bock
  • 4 ounces water
  • 1/2 teaspoon ground mustard seed
  • 1 1/2 teaspoon kosher salt
  • 2 teaspoon dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon brown sugar
  • 1 1/2 cups chopped broiled Hatch green chiles, click here for recipe
  • 2 cans pinto beans, rinsed and drained

Instructions

  • Prepare the grill for indirect heat at 350 degrees.
  • Liberally season pork belly with all-purpose dry rub. Set aside
  • Place remaining ingredients into a large cast iron skillet and stir to combine.
  • Place the skillet onto the grill, using an indirect cooking setup. Place an extra grill grate or wire rack over the beans.
  • Place the pork belly on the top grate, centered over the beans.
  • Close the grill lid and let cook 1 -1 1/2 hours, or until the baked bean sauce reaches a desired consistency. Stir the beans every 20 minutes. Serve warm.