Hearty Green Chile Papas And Beans With Chicos
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.
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
Instructions
- Heat oil in a large pot over medium heat about 325°F. Season the beef and sear for 6 to 8 minutes until deeply browned on all sides.
- Add garlic, cumin, and Mexican oregano, stirring for about 30 seconds until fragrant.
- Stir in roasted green chile and broth, bringing the mixture to a gentle simmer while scraping up browned bits.
- Add the cooked chicos, cover, and simmer on low around 275°F for 45 minutes.
- Stir in the potatoes and cook another 20 to 25 minutes until fork tender.
- Add the pinto beans and simmer uncovered for 10 minutes.
- Adjust seasoning and serve hot with warm flour tortillas.