{"id":6641,"date":"2025-05-12T15:21:24","date_gmt":"2025-05-12T15:21:24","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6641"},"modified":"2025-05-12T15:21:24","modified_gmt":"2025-05-12T15:21:24","slug":"green-chile-papas-beans-with-chicos","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6641","title":{"rendered":"Green Chile, Papas & Beans with Chicos"},"content":{"rendered":"

\"\"<\/p>\n

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!<\/p>\n

Ingredients:<\/h2>\n

For the green chile beef stew:<\/strong><\/p>\n

1.5 lbs beef stew meat (chuck or round), cut into bite-sized cubes<\/p>\n

1 tbsp lard or vegetable oil<\/p>\n

2 cups roasted Hatch green chiles, chopped<\/p>\n

1 tomato, diced (optional)<\/p>\n

2 cloves garlic, minced<\/p>\n

1\/2 onion, diced<\/p>\n

1.5 cups water or beef broth<\/p>\n

Salt and pepper to taste<\/p>\n

Optional: 1\/2 tsp cumin<\/p>\n

For the papas (seasoned potatoes):<\/strong><\/p>\n

3 medium russet potatoes, peeled and diced<\/p>\n

1 tbsp oil or bacon fat<\/p>\n

1\/2 tsp garlic powder<\/p>\n

1\/2 tsp black pepper<\/p>\n

Salt to taste<\/p>\n

For the beans:<\/strong><\/p>\n

1.5 cups dried pinto beans (or 1 can, drained and rinsed)<\/p>\n

1\/2 onion<\/p>\n

1 garlic clove<\/p>\n

Salt to taste<\/p>\n

For the chicos (optional addition):<\/strong><\/p>\n

1\/2 cup chicos (dried corn kernels), soaked overnight<\/p>\n

For the tortillas:<\/strong><\/p>\n

2 cups all-purpose flour<\/p>\n

1\/2 tsp salt<\/p>\n

1\/2 tsp baking powder<\/p>\n

2 tbsp lard or shortening<\/p>\n

3\/4 cup warm water<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/div>\n

Instructions:<\/h2>\n

1. Cook the beans:<\/strong><\/p>\n

Rinse beans and boil with onion and garlic in water (about 4\u20136 cups).<\/p>\n

Simmer 1.5\u20132 hours until soft. Salt at the end.<\/p>\n

Optional: Add chicos during the last 45 minutes of cooking.<\/p>\n

2. Make the green chile beef stew:<\/strong><\/p>\n

In a large pot, heat oil and brown the beef.<\/p>\n

Add garlic and onion, cook until softened.<\/p>\n

Stir in green chiles, tomato (if using), cumin, and broth\/water.<\/p>\n

Simmer 30\u201345 min until beef is tender and sauce thickens.<\/p>\n

Adjust salt and pepper to taste.<\/p>\n

3. Cook the papas:<\/strong><\/p>\n

Heat oil in a skillet over medium heat.<\/p>\n

Add diced potatoes and seasonings.<\/p>\n

Pan-fry until golden and crispy outside, soft inside (about 15\u201320 min), stirring occasionally.<\/p>\n

4. Make the tortillas:<\/strong><\/p>\n

Mix flour, salt, and baking powder. Add lard and mix until crumbly.<\/p>\n

Slowly add warm water and knead until soft dough forms.<\/p>\n

Divide into 8 balls. Rest 10 min.<\/p>\n

Roll into circles and cook on a hot comal or skillet 1\u20132 min per side.<\/p>\n

5. Assemble the plate:<\/strong><\/p>\n

Serve a scoop of green chile beef, a side of papas, beans (with chicos), and fresh warm tortillas folded on top.<\/p>\n

\ud83c\udf1f Pro Tips<\/h4>\n

Use fresh-roasted Hatch chiles<\/strong> for best flavor \u2014 peel and seed them after roasting.<\/p>\n

Chicos give a sweet, smoky flavor. If you can\u2019t find them, leave them out or sub with corn kernels.<\/p>\n

Cook extra tortillas\u2026 they disappear fast! \ud83e\uded3<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":6643,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6641","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6641","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6641"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6641\/revisions"}],"predecessor-version":[{"id":6644,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6641\/revisions\/6644"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6643"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}