Green chile, papas & beans with chicos

A stew featuring dried chicos, pinto beans, Yukon Gold potatoes, and roasted Hatch green chiles, simmered low-and-slow for a robust flavor profile.

Ingredients

• 1 cup dried chicos (steamed, roasted, and dried corn kernels)
• 1 cup dried pinto beans, sorted and rinsed
• 2 tbsp vegetable oil or rendered pork lard
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1.5 lbs Yukon Gold potatoes (papas), peeled and cut into 3/4-inch cubes
• 1.5 cups roasted Hatch green chiles, peeled, seeded, and chopped (medium or hot)
• 6 cups low-sodium vegetable broth or chicken stock
• 1 tsp dried Mexican oregano, crushed between palms
• 1 tsp ground cumin
• 1 tsp salt (adjust to taste)
• 1/2 tsp freshly cracked black pepper
• Fresh cilantro & lime wedges for serving

Instructions

1. Soak the Legumes & Chicos: Place the dried pinto beans and dried chicos into separate bowls. Cover each with at least 3 inches of cold water and leave to soak overnight (8 to 12 hours).
2. Build the Aromatics Base: Heat the oil or lard in a heavy 6-quart Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and sauté for another 60 seconds until fragrant.
3. Simmer Beans & Chicos: Drain and rinse the soaked pinto beans and chicos. Add them to the Dutch oven along with the vegetable broth, cumin, and Mexican oregano. Bring the liquid to a rolling boil, then lower heat to low, cover, and gently simmer for about 90 minutes until both the beans and chicos are tender.
4. Add Papas & Green Chile: Uncover the pot and stir in the cubed gold potatoes and chopped roasted green chiles. Season with 1 teaspoon of salt and black pepper. Cover again and simmer on medium-low heat for 20 to 25 minutes, or until the potatoes are fork-tender and the broth has thickened slightly.
5. Finish and Rest: Taste the broth and adjust salt or green chile heat as preferred. Remove from heat and let the stew rest covered for 5 minutes to let the flavors meld together before serving.

Notes

Vegetarian / Vegan: Use high-quality vegetable broth and neutral avocado oil. Add Meat: Brown 1 lb of cubed pork shoulder or thick-cut bacon along with the onions in Step 2. Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Freezes well for up to 3 months.