Heat oil in a large stockpot over high heat. Add pork and brown on all sides.
Add onion and chile; cook, stirring occasionally for 5 minutes.
Stir in beans, broth and Green Hatch Chile Rub.
Bring to a boil, then reduce heat and simmer 1 hour. If chili is not as thick as desired, thicken with a 1 Tbsp. of flour mixed with 1 Tbsp. of water; repeat if necessary.
Recipe Note
Variations: To make gluten-free version, use gluten-free flour in step 4 or other gluten-free-suitable alternative thickener.
