Green Chile, Papas & Beans with Chicos

Here’s a traditional New Mexican–style, no-emoji recipe for Green Chile, Papas & Beans with Chicos — a hearty, smoky, and comforting dish made with fire-roasted green chile, potatoes, beans, and chicos (dried, roasted corn). This is true Northern New Mexico comfort food, often served with tortillas or fry bread.

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Green Chile, Papas & Beans with Chicos

Servings

6–8 servings

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Ingredients

Main Ingredients

• 1½ cups chicos (dried roasted corn)

• 1 tablespoon vegetable oil or bacon drippings

• 1 medium onion, chopped

• 2–3 cloves garlic, minced

• 2 cups roasted green chile, peeled, seeded, and chopped (mild, medium, or hot)

• 3 medium russet or red potatoes, peeled and diced

• 2 cups cooked pinto beans (or 1 can, drained and rinsed)

• 4–5 cups water or chicken broth (as needed)

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon ground cumin (optional)

Optional Garnishes

• Fresh cilantro or chopped green onions

• Crumbled queso fresco or grated cheese

• Warm flour or corn tortillas

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Instructions

1. Prepare the Chicos

1. Rinse the chicos in a strainer.

2. Place in a pot and cover with about 3 inches of water.

3. Bring to a boil, then reduce heat and simmer 1½–2 hours, or until the chicos are tender.

   • You can also soak them overnight to reduce cooking time.

4. Drain and set aside (reserve a bit of the cooking liquid if desired for flavor).

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2. Cook the Vegetables

1. In a large heavy pot or Dutch oven, heat oil or bacon drippings over medium heat.

2. Add chopped onion and sauté for about 3–4 minutes until softened.

3. Stir in garlic and cook for 30 seconds until fragrant.

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3. Add Potatoes and Green Chile

1. Add diced potatoes and chopped roasted green chile to the pot.

2. Stir to coat and cook for 5–6 minutes, letting the flavors blend.

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4. Add Chicos and Beans

1. Stir in cooked chicos and pinto beans.

2. Add about 4–5 cups of water or broth (enough to cover the ingredients).

3. Season with salt, pepper, and cumin (if using).

4. Bring to a simmer and cook uncovered for 30–40 minutes, stirring occasionally, until the potatoes are tender and the stew thickens slightly.

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5. Adjust and Serve

• Taste and adjust seasoning if needed.

• Serve hot, topped with fresh cilantro or cheese, alongside warm tortillas.

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Tips

• For a thicker stew, mash a few of the potatoes or beans with the back of a spoon.

• For a smoky depth, add a small piece of roasted pork, ham hock, or bacon while simmering.

• This dish tastes even better the next day as the flavors meld.

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Storage

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

• Reheat gently on the stove, adding a splash of broth or water if it thickens too much.

• Freezes well for up to 2 months.

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Would you like me to include a version made with pork or chorizo (for a heartier, traditional-style stew)?