Here’s a traditional New Mexico–style Green Chile, Papas & Beans with Chicos—earthy, smoky, and deeply comforting 🌶️🫘🥔
This is a classic dish in northern New Mexico and southern Colorado, rooted in Pueblo and Hispano cooking.
Ingredients (4–6 servings)
- 1½ cups dried chicos (toasted dried corn)
- 1 lb potatoes (Yukon Gold or Russet), peeled & diced
- 1 cup cooked pinto beans (or ¾ cup dried, cooked separately)
- 2–3 tbsp oil or lard (traditional)
- ½ medium white onion, chopped
- 2–3 cloves garlic, minced
- 1½–2 cups roasted New Mexico green chile, chopped (Hatch chile preferred)
- 4–5 cups water or light broth
- 1 tsp salt (to taste)
- ½ tsp dried Mexican oregano (optional)
Optional but traditional
- ½ tsp ground cumin
- A pinch of black pepper
Instructions
1. Prepare the Chicos
- Rinse chicos well.
- Soak overnight in plenty of water or simmer gently 2–3 hours until tender and split.
- Drain and set aside.
2. Build the Base
- Heat oil or lard in a heavy pot over medium heat.
- Sauté onion until soft and lightly golden.
- Add garlic and cook 30 seconds.
3. Simmer the Stew
- Add soaked chicos, potatoes, beans, green chile, salt, and oregano.
- Pour in water or broth to cover by about 1 inch.
- Bring to a gentle boil, then reduce to a simmer.
- Cook uncovered 30–40 minutes until potatoes are tender and the broth is flavorful.
4. Adjust & Serve
- Taste and adjust salt.
- Broth should be soupy but slightly thick from the corn starch.
Traditional Notes
- Chicos give a smoky, corn-forward flavor—do not substitute regular corn.
- This dish is often served during harvest season or feast days.
- It’s commonly eaten as a main dish with warm flour tortillas.
Variations
- With meat: Add small cubes of pork or beef at the beginning.
- Red chile version: Use red chile sauce instead of green.
- Creamier: Mash a few potatoes into the broth near the end.
If you’d like, I can also share how to make chicos at home, a slow-cooker version, or its Pueblo cultural background.
