Pa de Frijoles con Papas y Chile Verde 🌶🥔
(Bean, Potato & Green Chile Stew)
Introduction
When comfort food meets bold Southwestern flavors, you get Pa de Frijoles con Papas y Chile Verde. This rustic stew combines creamy beans, crispy golden potatoes, and smoky roasted green chiles in a rich, savory broth. Finished with melted cheese, it’s the kind of meal that warms both the belly and the soul.
This dish is deeply rooted in traditional Mexican home cooking, where beans, potatoes, and chiles are staple ingredients. It’s affordable, hearty, and endlessly adaptable. Serve it with warm tortillas, a sprinkle of fresh cilantro, and a squeeze of lime for a meal that’s simple yet unforgettable.
Whether you’re making it as a quick weeknight dinner, a cozy weekend meal, or a vegetarian-friendly comfort dish, this stew is guaranteed to become a family favorite.
Why You’ll Love This Recipe
- 🌱 Wholesome & Hearty – Packed with beans, potatoes, and chiles for a filling one-pot meal.
- 🌶️ Flavorful & Smoky – Roasted Hatch chiles add depth and warmth to every bite.
- 🧀 Creamy Comfort – Melted cheese stirred in at the end makes the broth rich and irresistible.
- 🕒 Quick & Easy – Ready in under 40 minutes with just a handful of ingredients.
- 🍲 Budget-Friendly – Uses pantry staples like beans, potatoes, and broth.
Ingredients
For the Stew
- 2 cups cooked or canned pinto or black beans (drained and rinsed)
- 2 medium potatoes, peeled and diced
- 1 cup chopped roasted green chile (Hatch chiles recommended)
- 4 cups vegetable or chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon oregano (preferably Mexican oregano)
- 2 tablespoons olive oil (for frying and sautéing)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
For Finishing
- 1 cup shredded cheese (cheddar, queso fresco, or Monterey Jack)
- Fresh cilantro (optional, for garnish)
- Lime wedges (optional, for serving)
Step-by-Step Instructions
1️⃣ Fry the Potatoes
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the diced potatoes, season with a little salt and pepper.
- Fry for 8–10 minutes, stirring occasionally, until golden and crispy.
- Remove from the pan and set aside.
2️⃣ Sauté the Aromatics
- In a large pot, heat the remaining 1 tablespoon olive oil over medium heat.
- Add onion and garlic; cook for 3–4 minutes until soft and fragrant.
- Stir in cumin and oregano, cooking for 1 minute to release flavor.
3️⃣ Build the Soup Base
- Add beans and broth to the pot, stirring to combine.
- Bring to a gentle simmer and cook for 10 minutes to let the flavors meld.
4️⃣ Add Green Chile & Potatoes
- Stir in roasted green chile and fried potatoes.
- Simmer for 5–7 minutes, allowing potatoes to soak up the broth.
5️⃣ Incorporate the Cheese
- Turn off the heat and stir in shredded cheese until melted and creamy.
- Taste and adjust with more salt and pepper if needed.
Expert Tips & Variations
- 🌽 Add corn – Sweet corn kernels give extra texture and flavor.
- 🥩 Make it meaty – Add shredded chicken, chorizo, or bacon for extra heartiness.
- 🫘 Choose your beans – Pinto beans add earthiness, black beans add richness; use what you prefer.
- 🌱 Go vegan – Skip the cheese or use a dairy-free alternative.
- 🌮 Serving idea – Ladle into bowls and serve with warm tortillas or crusty bread.
Important Notes
- Don’t overcook the potatoes once added to the broth, or they may fall apart.
- Roasted Hatch chiles give the best flavor, but you can substitute with Anaheim or poblano peppers.
- Adjust the spice level by adding or removing chile seeds.
Nutrition (Per Serving – approx. 1 of 6 servings)
- Calories: 260
- Protein: 11 g
- Fat: 11 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Sodium: 480 mg
Frequently Asked Questions (FAQ)
1. Can I make this ahead of time?
Yes! The flavors deepen as it sits. Store in the fridge for up to 3 days and reheat gently on the stove.
2. Can I freeze Pa de Frijoles con Papas?
Yes, but freeze before adding the cheese for the best texture. Add cheese when reheating.
3. What if I don’t have Hatch green chiles?
Use roasted poblanos, Anaheim peppers, or canned diced green chiles as a substitute.
4. Can I make it spicy?
Absolutely! Add a diced jalapeño or serrano along with the onion and garlic for extra heat.
5. What’s the best cheese to use?
Monterey Jack melts smoothly, cheddar adds sharpness, and queso fresco adds a mild, crumbly touch.