Green chile, papas & beans with chicos.

Ah! You’re describing a classic New Mexican comfort dish—basically Green Chile, Potatoes, and Beans with Chicos. Let’s break it down authentically: 🌶🥔🫘

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🌶 Green Chile, Papas & Beans with Chicos

⏱ Time

• Prep: 15 minutes

• Cook: 30–40 minutes

• Serves: 4–6

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🧺 Ingredients

• 2 cups roasted Hatch green chiles, peeled, seeded, and chopped

• 3 medium potatoes, peeled and diced (Yukon Gold or Russet)

• 1 can (15 oz) pinto or black beans, drained and rinsed

• 1 small onion, diced

• 2 cloves garlic, minced

• 2–3 tbsp vegetable oil or lard

• 1 tsp cumin

• 1 tsp dried oregano

• Salt & pepper to taste

• Chicos (fried masa balls or toasted corn bits, optional for authentic touch)

• Water or broth, as needed

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👩‍🍳 Instructions

1. Sauté Aromatics

1. Heat oil or lard in a large skillet or pot over medium heat.

2. Add onion and cook until translucent, ~5 minutes.

3. Add garlic; cook 30 seconds.

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2. Cook Potatoes

1. Add diced potatoes, cumin, oregano, salt, and pepper.

2. Stir to coat, then add a little water or broth (~½ cup) to help steam potatoes.

3. Cover and cook 10–15 minutes until potatoes are almost tender.

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3. Add Chiles & Beans

1. Stir in roasted green chiles and beans.

2. Simmer 10–15 minutes until potatoes are fully tender.

3. Adjust seasoning with salt and pepper.

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4. Add Chicos

1. If using chicos (small fried or toasted masa balls/corn bits), sprinkle on top before serving.

2. Let them soak slightly in the stew for added texture and flavor.

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5. Serve

• Serve hot with warm corn tortillas or fresh flour tortillas.

• Optional: Top with chopped cilantro or a squeeze of lime.

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🌟 Notes

• Chicos: Traditionally small masa dumplings, crunchy or soft depending on preparation. Adds a rustic, authentic New Mexican touch.

• Make it heartier: Add cooked pork or sausage.

• Vegetarian: Keep it simple with potatoes, beans, and green chiles—still deeply flavorful.

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If you like, I can make a fully authentic New Mexican version that includes chicos made from scratch and slow-simmered green chiles—it’s a rustic, traditional recipe you’d find in New Mexico homes.