Green Chile, Papas & Beans with Chicos

Instructions:

1. Heat the oil in a large pot over medium heat. Season the beef with salt and black pepper and brown it well on all sides.
2. Add the garlic, cumin, and Mexican oregano. Stir for about 30 seconds, until fragrant.
3. Stir in the chopped green chile and broth. Bring the mixture to a gentle simmer.
4. Add the cooked chicos, cover, and simmer on low heat for about 45 minutes, stirring occasionally.
5. Add the diced potatoes and continue cooking for 20–25 minutes, until the potatoes are tender.
6. Stir in the pinto beans and simmer for an additional 10 minutes to heat through and meld flavors.
7. Taste and adjust seasoning with salt and black pepper as needed. Serve hot with warm flour tortillas.

Variations

• Omit the beef for a traditional meatless version that highlights the chicos and green chile.
• Add a pinch of crushed red chile for extra heat.
• Use pork instead of beef for a richer, slightly sweeter flavor.
• Finish with chopped fresh cilantro for a touch of brightness.

Tips

• Soak chicos overnight and cook them fully before adding to the stew for the best texture.
• Lightly frying the potatoes before adding them deepens flavor and helps them hold their shape.
• Use roasted Hatch green chile for the most authentic New Mexican flavor.
• This dish tastes even better the next day as the flavors continue to develop.