Green chile, papas & beans with chicos

That sounds like a classic and hearty New Mexican dish! Here’s a breakdown of Green Chile, Papas & Beans with Chicos:

🌶️ Green Chile, Papas & Beans with Chicos – Overview

A traditional Northern New Mexico comfort food, this dish combines:

• Green chile – usually roasted Hatch green chile, either chopped or in a stew form

• Papas – potatoes, often diced and cooked until soft, sometimes pan-fried or simmered in chile

• Beans – typically pinto beans, slow-cooked until creamy

• Chicos – dried sweet corn kernels, often roasted before drying, then rehydrated and cooked (a regional delicacy from northern NM)

🥘 How It’s Typically Made

Ingredients:

• Roasted Hatch green chile (mild to hot, depending on your heat preference)

• Russet or red potatoes, diced

• Pinto beans (cooked from dry or canned)

• Chicos (soaked overnight or pressure cooked)

• Garlic, onion, salt, and spices (cumin, Mexican oregano)

• Pork or bacon (optional, adds depth)

• Broth or water

Preparation:

1. Cook the Beans & Chicos

   • If using dried beans and chicos, cook them separately until tender. (A pressure cooker helps speed this up.)

   • You can cook them together if they have similar cook times.

2. Make the Green Chile & Papas

   • Sauté onions and garlic in oil or lard.

   • Add diced potatoes and cook until golden or slightly tender.

   • Stir in roasted green chile and cook down with some broth until the potatoes are soft.

3. Combine Everything

   • Mix beans, chicos, and green chile papas in one pot.

   • Simmer to let flavors meld. Add salt and spices to taste.

🍽️ Serving Suggestions

• With fresh tortillas or fry bread

• Topped with queso fresco or a fried egg

• Served as a main dish or alongside carne adovada or calabacitas