Green Chile, Papas & Beans with Chicos
This hearty New Mexican stew blends roasted green chile, tender beef, chicos, potatoes, and beans for a bold, rustic comfort meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Main Course, Stew
- Method: Stovetop
- Cuisine: New Mexican, Southwestern
Ingredients
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 green chile 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 1 can, drained and rinsed)
1 cup chicos (soaked overnight and cooked until tender)
For Serving:
Warm flour tortillas
Instructions
Heat oil in a large pot over medium heat. Season beef with salt and pepper, then sear until browned on all sides.
Add garlic, cumin, and oregano to the pot. Stir for 30 seconds until fragrant.
Stir in chopped green chile and broth. Bring to a simmer.
Add pre-soaked and cooked chicos. Cover and cook on low heat for 45 minutes, stirring occasionally.
Add diced potatoes and simmer for another 20–25 minutes, until tender.
Stir in pinto beans and cook for 10 minutes more, letting the flavors meld.
Adjust seasoning to taste. Serve hot with flour tortillas.
Notes
This dish is even better the next day as the flavors deepen.
To enhance flavor and texture, lightly pan-fry the potatoes before adding them to the pot.
Use vegetable broth and omit meat for a vegetarian version.
Find it online: https://allrecipesmade.com/green-chile-papas-beans-with-chicos/
