I love this dish for its bold flavor, heartiness, and how every ingredient adds something special. The green chile gives it that unmistakable heat and flavor, the chicos bring smoky depth and texture, and the potatoes and beans make it filling and warming. It’s a full meal in a bowl—humble, nourishing, and packed with New Mexican soul. Plus, it tastes even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Main Ingredients: 1 lb beef stew meat (optional but traditional) 1 tablespoon oil Salt and black pepper, to taste
Green Chile Base: 2 cups roasted green chile, chopped (Hatch preferred) 3 cloves garlic, minced 1 teaspoon cumin ½ teaspoon Mexican oregano 3 cups beef or chicken broth
Papas & Beans: 3 cups potatoes, peeled and diced 1½ cups cooked pinto beans (or canned, drained) 1 cup chicos (dried corn), soaked overnight and cooked until tender
For Serving: Warm flour tortillas
Directions
I heat oil in a large pot over medium heat, then season the beef with salt and pepper and brown it until well seared on all sides.
I add garlic, cumin, and oregano to the pot, stirring for about a minute until everything becomes fragrant.
I stir in the chopped green chile and broth, bring it all to a simmer, and let the flavors come together.
I add the pre-soaked and cooked chicos, cover the pot, and let it simmer on low for 45 minutes, stirring occasionally.
I toss in the diced potatoes and continue cooking for another 20–25 minutes until the potatoes are soft and fork-tender.
I stir in the cooked pinto beans and simmer everything together for a final 10 minutes to bring all the flavors together.
I taste and adjust with more salt and pepper if needed, then serve hot with warm tortillas on the side.
Servings and timing
This recipe yields 6 servings and takes about 1 hour and 40 minutes total: Prep time: 20 minutes Cook time: 1 hour 20 minutes
Variations
Sometimes I leave out the beef for a vegetarian version and double up on beans and chicos—it’s still super flavorful. For a smokier depth, I add a spoonful of red chile or cook the stew meat in a bit of bacon grease. I’ve also swapped in sweet potatoes or squash for a seasonal twist. And if I want to stretch the dish, I serve it over rice or mix in extra broth to turn it into a stew.
Storage/reheating
I store leftovers in the fridge for up to 4 days. This dish actually tastes better after a day—the flavors deepen and the chicos absorb more broth. To reheat, I warm it gently on the stovetop, adding a splash of broth or water if it’s thickened too much. It also freezes well; I just portion it out in freezer-safe containers and thaw before reheating.
FAQs
What are chicos?
Chicos are dried corn kernels that have been roasted, often in horno ovens, giving them a deep smoky flavor. I soak them overnight and simmer them until tender—they’re a staple in traditional Northern New Mexican cooking.
Can I make this dish without chicos?
Yes, but chicos give the dish its signature flavor. If I can’t find them, I substitute with hominy or corn kernels, but I’ll miss the unique smokiness.
Do I have to use beef?
Not at all. I often make it vegetarian with just beans, chicos, and potatoes. The green chile and broth provide plenty of flavor on their own.
Can I use canned green chile?
Yes, I’ve used both canned and frozen roasted Hatch chile. I just make sure it’s chopped and has the heat level I prefer—medium works best for balance.
What can I serve with this?
I serve it with warm flour tortillas for dipping, and sometimes a dollop of sour cream or a sprinkle of cheese on top. It also pairs well with a simple side salad or calabacitas.
Conclusion
Green Chile, Papas & Beans with Chicos is one of those deeply comforting New Mexican dishes that brings bold flavor and heartwarming tradition to the table. It’s rustic, filling, and full of roasted chile, smoky chicos, and rich broth—all tied together with buttery potatoes and savory beans. Whether I’m serving it fresh or enjoying leftovers the next day, it always tastes like home.
