Last Updated on August 1, 2025 by Casia Valdés
If there’s one dish that can carry you through both the warmth of summer and the coziness of winter, it’s this comforting, rustic Green Chile with Beans & Potatoes. Rooted in the rich traditions of Mexican home cooking, this dish delivers depth, warmth, and a gentle kick of heat that’s soul-satisfying in any season.
I remember my aunt simmering pots of this in her adobe kitchen, the aroma of roasted green chile mixing with earthy potatoes and creamy beans—pure magic. This version is simple, economical, and endlessly comforting, with just enough spice to wake up your palate.
Table of Contents
Why You’ll Love This Green Chile with Beans & Potatoes Recipe
-
Hearty and nourishing – packed with fiber, protein, and warmth
-
Budget-friendly – great use for pantry staples and leftover potatoes
-
Customizable – easy to make vegetarian or vegan
-
Perfect for both summer evenings and cold winter nights
-
Comes together in about 30 minutes
Ingredients (Serves 4)
-
2 tablespoons vegetable oil (or olive oil)
-
2 tablespoons all-purpose flour
-
4 cups chicken broth (or vegetable broth for a vegetarian version)
-
2–3 roasted green chiles, chopped (or 1 can of chopped green chile)
-
1 (15 oz) can pinto beans, drained and rinsed (or any beans you prefer)
-
2 cups leftover cooked potatoes, diced (or fresh potatoes, peeled and cubed)
-
Salt and pepper, to taste
Equipment
-
Large pot or Dutch oven
-
Wooden spoon or spatula
-
Knife and cutting board
-
Ladle
Instructions
Step 1: Make the Roux
In a large pot, heat the vegetable oil over medium heat. Once hot, stir in the flour and cook, stirring constantly, for 2–3 minutes. The mixture should turn golden brown and develop a nutty aroma—this roux adds richness and body to the broth.
Step 2: Add the Broth
Gradually pour in the chicken broth, whisking constantly to prevent lumps. This step helps create a smooth, velvety base.
Step 3: Add Green Chiles
Stir in the chopped roasted green chiles. If you’re using canned green chile, add the entire contents of the can. The chiles infuse the broth with earthy, spicy flavor.
Step 4: Add Beans and Potatoes
Add the drained pinto beans and cooked diced potatoes. If you’re using fresh potatoes, add them before the beans and allow them to simmer until fork-tender, about 10–12 minutes.
Step 5: Simmer and Season
Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
Season with salt and pepper to taste. Ladle into bowls and enjoy!
How to Serve Green Chile with Beans & Potatoes
-
Enjoy as a standalone stew with warm flour or corn tortillas
-
Serve alongside grilled meats or eggs for a satisfying meal
-
Top with shredded cheese, sour cream, or sliced avocado
-
Add a splash of lime juice or a sprinkle of fresh cilantro just before serving
Storage and Reheating Tips
-
Refrigerate leftovers in an airtight container for up to 4 days
-
Freeze for up to 2 months—thaw overnight in the fridge
-
Reheat gently on the stove or in the microwave, adding broth or water if needed
Tips for Success
-
Roast your own green chiles for a smoky, rich flavor—simply char them over an open flame or broil until blackened, then peel and chop
-
If you’re using fresh potatoes, cut them small for quicker cooking
-
Swap out pinto beans for black beans or white beans for a different twist
-
For a vegetarian or vegan version, use vegetable broth and skip any animal-based toppings
Common Questions
Can I make this vegetarian or vegan?
Absolutely! Simply use vegetable broth instead of chicken broth and skip any animal-based toppings.
What if I don’t have roasted chiles?
Canned green chiles are a fine substitute. If you’re feeling adventurous, roast fresh Anaheim or Hatch chiles for that authentic smoky flavor.
Can I use canned potatoes?
Yes, though fresh or leftover cooked potatoes will provide better texture and flavor.
How spicy is this dish?
It’s mildly spicy with the right amount of warmth. For more heat, add a pinch of cayenne or a diced jalapeño.
Final Thoughts
There’s something deeply comforting about a simple bowl of Green Chile with Beans & Potatoes—a dish that speaks to both tradition and convenience. Whether you’re using leftovers or cooking from scratch, this recipe is forgiving, flavorful, and full of heart. It’s a bowl of nostalgia, a tribute to everyday Mexican cooking, and a reminder that sometimes the best meals are the ones that come from a single pot and a little patience.
Serve it with warm tortillas, garnish with your favorite toppings, and enjoy a dish that brings joy no matter the season.
Green Chile with Beans & Potatoes
Ingredients
Method
- In a large pot, heat the vegetable oil over medium heat. Once hot, stir in the flour and cook, stirring constantly, for 2–3 minutes. The mixture should turn golden brown and develop a nutty aroma—this roux adds richness and body to the broth.
- Gradually pour in the chicken broth, whisking constantly to prevent lumps. This step helps create a smooth, velvety base.
- Stir in the chopped roasted green chiles. If you're using canned green chile, add the entire contents of the can. The chiles infuse the broth with earthy, spicy flavor.
- Add the drained pinto beans and cooked diced potatoes. If you’re using fresh potatoes, add them before the beans and allow them to simmer until fork-tender, about 10–12 minutes.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
- Season with salt and pepper to taste. Ladle into bowls and enjoy!
