Green Chile Papas and Beans with Chicos (Print version)
A hearty New Mexican stew with roasted green chile, Yukon Gold potatoes, pinto beans, and chicos. Naturally vegan, gluten-free, and even better the next day.
# Ingredients:
For the stew
01 -
1 cup (180 g) dried chicos, soaked overnight and drained
02 -
3 medium Yukon Gold potatoes (about 1.5 lbs / 680 g), peeled and cut into 3/4-inch cubes
03 -
1 can (15 oz / 425 g) pinto beans, drained and rinsed
04 -
6-8 roasted New Mexico green chiles, peeled and chopped (or 1 cup / 240 ml canned roasted green chile)
05 -
1 medium yellow onion, diced
06 -
4 cloves garlic, minced
07 -
6 cups (1.4 L) vegetable or chicken broth
08 -
2 tablespoons olive oil or lard
09 -
1 teaspoon ground cumin
10 -
1/2 teaspoon dried Mexican oregano
11 -
Salt to taste
Optional (for a meatier stew)
12 -
1 lb (450 g) diced pork shoulder, or 1 smoked ham hock
# Instructions:
01 -
Rinse the dried chicos and place them in a large bowl. Cover with cold water by at least 3 inches. Soak for 8 hours or overnight at room temperature. Drain and rinse before using.
02 -
Add the drained chicos to a large pot and cover with 4 cups of fresh water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 45 minutes until the chicos begin to soften but are not fully cooked. Reserve 2 cups of the cooking liquid before draining.
03 -
Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more, stirring constantly so it does not brown.
04 -
Add the partially cooked chicos and their reserved cooking liquid to the aromatics pot. Pour in the broth, chopped green chile, cumin, and oregano (plus pork shoulder if using). Bring to a boil, then reduce heat and simmer for 20 minutes.
05 -
Stir in the diced potatoes and drained pinto beans. Continue simmering for 25 to 30 minutes until the potatoes are fork-tender and the chicos have a satisfying, chewy bite throughout.
06 -
Taste and add salt as needed. Ladle into bowls and serve hot. Warm tortillas on the side are highly recommended.
# Good to know:
01 -
Prep time does not include the overnight soak for the chicos.
02 -
This stew is even better the next day as the flavors develop and deepen.
03 -
For a smokier broth, simmer a ham hock with the chicos in step 2 and remove before adding aromatics.