Traditionally, Green Chile with Beans and Potatoes is served as a main dish with warm tortillas or alongside rice, but it can also complement grilled meats or be ladled over eggs for breakfast. It’s a versatile comfort food that works for any occasion, whether you’re cooking for family or meal-prepping for the week. This dish is naturally vegetarian, but it can be enriched with shredded chicken, pork, or even bacon if desired. A sprinkle of cilantro, a dash of lime, or a dollop of sour cream adds the perfect finishing touch.
Each bite carries the heart of Southwestern cooking — wholesome, flavorful, and made to share. Once you taste it, you’ll understand why it’s been a beloved staple for generations, passed down through kitchens that value warmth, simplicity, and the bold spirit of chile peppers.
Ingredients:
- 2 cups cooked pinto or mixed beans (or 1 can drained)
- 2 medium potatoes, peeled and cubed
- 2 tbsp olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 roasted green chiles, chopped (or 1 can diced green chiles)
- 1 diced tomato (optional)
- 4 cups vegetable or chicken broth
- ½ tsp cumin
- ½ tsp oregano
- Salt and black pepper to taste
- 2 tbsp chopped cilantro for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until soft and fragrant.
- Stir in roasted green chiles and diced tomato, cooking for 3 minutes to release their flavor.
- Add the beans and potatoes, then pour in broth. Season with cumin, oregano, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally, until potatoes are tender and the broth thickens slightly.
- Adjust seasoning if needed, then stir in fresh cilantro before serving.
- Serve hot with warm tortillas or a side of rice for a hearty, comforting meal.