Green Chile, Papas & Beans with Chicos

A comforting, hearty plate with tender beef and roasted green chile stew, seasoned papas (potatoes), slow-cooked beans, and fresh flour tortillas. A true taste of the Southwest!

Ingredients:

For the green chile beef stew:

1.5 lbs beef stew meat (chuck or round), cut into bite-sized cubes

1 tbsp lard or vegetable oil

2 cups roasted Hatch green chiles, chopped

1 tomato, diced (optional)

2 cloves garlic, minced

1/2 onion, diced

1.5 cups water or beef broth

Salt and pepper to taste

Optional: 1/2 tsp cumin

For the papas (seasoned potatoes):

3 medium russet potatoes, peeled and diced

1 tbsp oil or bacon fat

1/2 tsp garlic powder

1/2 tsp black pepper

Salt to taste

For the beans:

1.5 cups dried pinto beans (or 1 can, drained and rinsed)

1/2 onion

1 garlic clove

Salt to taste

For the chicos (optional addition):

1/2 cup chicos (dried corn kernels), soaked overnight

For the tortillas:

2 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking powder

2 tbsp lard or shortening

3/4 cup warm water