Green chile, papas, and beans with chicos is a deeply rooted New Mexican comfort dish that reflects the region’s history, climate, and love of simple, nourishing food. Built around roasted green chile and slow-simmered ingredients, this humble bowl delivers warmth, depth, and unmistakable Southwestern character.
Chicos—dried, roasted corn kernels—are the soul of this dish. They bring a toasty, earthy flavor that sets this stew apart from anything else. When simmered slowly, chicos swell and soften while retaining a satisfying chew, adding both texture and heritage to the pot.
Tender beef, though optional, adds richness and savory backbone, while potatoes provide heartiness and comfort. Pinto beans round everything out, creating a complete, balanced dish that feels rustic, filling, and deeply satisfying without being heavy.
This is the kind of meal meant to be eaten with warm flour tortillas, scooping up every bite. Like many traditional New Mexican dishes, it only improves with time, making leftovers something to look forward to rather than an afterthought.
Servings and Timing
- Yield: 6 servings
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
Ingredients
- 1 lb beef stew meat (optional but traditional)
- 1 tablespoon oil
- Salt and black pepper, to taste
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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, drained
- 1 cup chicos, soaked overnight and cooked until tender
For Serving
- Warm flour tortillas
Instructions:
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