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Green Chile with Beans & Potatoes

Hearty, flavorful Mexican green chile stew with beans and potatoes—easy, warm, and ready in 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Dinner, Lunch, Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 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

Method
 

Step 1: Make the Roux
  1. 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
  1. Gradually pour in the chicken broth, whisking constantly to prevent lumps. This step helps create a smooth, velvety base.
Step 3: Add Green Chiles
  1. 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
  1. 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
  1. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
  2. Season with salt and pepper to taste. Ladle into bowls and enjoy!