That evening began with a sharp chill in the air and a town moving at a slower pace. The school parking lot was still full after a late meeting, neighbors paused to chat while clearing frost from their windshields, and a quick stop at the grocery store turned into a short conversation about cooking something warm before the temperature dipped again. By the time I walked through the door, shoes were scattered near the entryway and the familiar question of dinner timing filled the room.

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Inside the kitchen, things fell into place on their own. Homework covered one corner of the counter, tortillas were being counted and rearranged in the fridge, and the stove was already warming up. I needed a meal that could stay on the burner without fuss, one that let everyone take a breath while still promising something hearty at the end.

Once the green chile base began to simmer and the chicos softened into the broth, the house took on a calmer rhythm. There was no rush to sit down. Bowls were filled at an easy pace, tortillas moved from hand to hand, and the conversation lingered well past the first serving. That pot on the stove quietly held the evening together.

Short Description

Green chile papas and beans with chicos is a slow simmered stew made with roasted green chile, tender potatoes, beans, and hearty dried corn, served hot with warm tortillas.

Key Ingredients

For the Meat Base

1 lb beef stew meat optional
1 tablespoon oil
Salt and black pepper to taste

For the 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

For the Papas and Beans

3 cups potatoes peeled and diced
1½ cups cooked pinto beans drained if canned
1 cup chicos soaked overnight and cooked until tender

For Serving

Warm flour tortillas

Tools Needed

Large heavy bottomed pot or Dutch oven
Cutting board
Sharp knife
Wooden spoon

Cooking Instructions

Step 1: Brown the beef
Heat the oil in a large pot over medium heat about 325°F. Season the beef with salt and black pepper. Add it to the pot and cook for 6 to 8 minutes, turning occasionally, until well seared on all sides. The beef should develop a deep brown color.

Step 2: Build the base
Add the minced garlic, cumin, and Mexican oregano to the pot. Stir for about 30 seconds until fragrant, making sure the garlic does not burn.

Step 3: Add green chile and broth
Stir in the chopped roasted green chile and pour in the broth. Bring the mixture to a gentle simmer. Scrape the bottom of the pot to release any browned bits.

Step 4: Cook the chicos
Add the cooked chicos to the pot. Cover and reduce heat to low around 275°F. Simmer for 45 minutes, stirring occasionally, until the flavors begin to blend and the broth thickens slightly.

Step 5: Add the potatoes
Stir in the diced potatoes. Cover and cook for another 20 to 25 minutes until the potatoes are fork tender but still hold their shape.

Step 6: Add the beans
Stir in the pinto beans and simmer uncovered for 10 minutes to warm them through and allow the broth to settle into a steady consistency.

Step 7: Adjust and serve
Taste and adjust seasoning with additional salt and black pepper if needed. Serve hot with warm flour tortillas.

Why You’ll Love This Recipe

Made in one pot with simple ingredients

Filling enough for a family meal

Balanced with protein, fiber, and vegetables

Can simmer while you handle other evening tasks

Works well for leftovers

Mistakes to Avoid & Solutions

Skipping the soak for chicos
Unsoaked chicos stay tough and unevenly cooked.
Solution: Soak overnight and cook until tender before adding to the stew.

Cooking over high heat
High heat causes the broth to reduce too fast and potatoes to break down.
Solution: Keep the stew at a low simmer and allow time for flavors to develop.

Adding potatoes too early
Potatoes can turn mushy if cooked too long.
Solution: Add them after the chicos have simmered and softened.

Underseasoning the broth
The stew may taste flat despite good ingredients.
Solution: Season gradually and taste near the end before serving.

Serving and Pairing Suggestions

Serve as a main course with warm flour tortillas

Add a simple green salad on the side for contrast

Pair with sliced avocado or a spoon of crema if desired

Serve family style straight from the pot

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days

Reheat gently on the stove over medium low heat, stirring occasionally

Add a splash of broth if the stew thickens too much

Avoid high heat when reheating to keep potatoes intact

FAQs

1. What are chicos and where can I find them?
Chicos are dried corn kernels commonly used in New Mexican cooking. They are often found in specialty markets or online.

2. Can I make this without beef?
Yes. Skip the beef and use vegetable broth for a meat free version.

3. Are canned pinto beans okay to use?
Yes. Drain and rinse them before adding to the pot.

4. How spicy is this dish?
The heat level depends on the green chiles used. Hatch chiles range from mild to medium.

5. Can this be frozen?
Yes. Freeze in airtight containers for up to 2 months. Thaw overnight before reheating.

Tips & Tricks

Dice potatoes evenly so they cook at the same rate

Stir gently once potatoes are added to avoid breaking them

Taste the broth before serving and adjust seasoning slowly

Recipe Variations

Vegetarian Green Chile Papas: Omit the beef and use vegetable broth. Add an extra ½ cup beans for more body.

Chicken Version: Replace beef with 1½ cups shredded cooked chicken added during the final 15 minutes of cooking.

Extra Hearty Pot: Increase chicos to 1½ cups and add ½ cup more broth for a thicker stew.

Final Thoughts

This pot of green chile papas and beans with chicos settles easily into our evenings. It simmers on the stove while the house winds down, giving the kitchen a calm, welcoming feel and leaving space for everyone to ease into dinnertime. The process stays simple, yet the meal feels complete and filling.

Dinners like this make sense for busy families. One pot, familiar ingredients, and a bit of time on the stove can turn a regular night into one that feels balanced and unhurried.

Hearty Green Chile Papas And Beans With Chicos