Absolutely! A Green Chili Stew with Pinto Beans is a hearty, vegetarian-friendly (and easily vegan) twist on the classic. The pinto beans add a wonderful creamy texture and earthy flavor that makes the stew incredibly satisfying.
This version is simple, rustic, and packed with flavor.
Green Chili Stew with Pinto Beans
This stew is naturally thick and robust, perfect for a cold day. The beans make it a complete protein source.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Ingredients
· 2 tablespoons olive oil or avocado oil
· 1 large yellow onion, diced
· 2-3 cloves garlic, minced
· 2 teaspoons ground cumin
· 1 teaspoon dried oregano (Mexican oregano if you have it)
· 4 cups roasted, peeled, and chopped green chiles (about 1 ½ lbs fresh, or three 7-oz cans, drained)
· 4 cups vegetable broth (or chicken broth if not vegetarian)
· 3 cups cooked pinto beans (or two 15-oz cans, drained and rinsed)
· 2 large potatoes (russet or Yukon Gold), peeled and cut into ½-inch cubes
· 1 (14.5 oz) can diced tomatoes, undrained (optional, but adds depth)
· Salt and freshly ground black pepper, to taste
Garnishes
· Chopped fresh cilantro
· Diced avocado
· A squeeze of lime juice
· Shredded Monterey Jack or pepper jack cheese (omit for vegan)
· A dollop of sour cream or Mexican crema (omit for vegan)
· Warm corn tortillas
Instructions
- Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic, cumin, and oregano. Cook for another minute until fragrant.
- Toast the Chiles: Add the chopped green chiles to the pot. Stir and cook for 3-4 minutes. This step, called “toasting,” helps deepen their flavor.
- Simmer the Stew: Add the vegetable broth, pinto beans, diced potatoes, and the diced tomatoes (if using). Stir well to combine.
· Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer gently for 30-40 minutes, or until the potatoes are completely tender and the stew has thickened slightly. - Mash for Thickness (Optional): For a thicker, creamier stew, use a potato masher or the back of a spoon to mash about one cup of the beans and potatoes against the side of the pot. Stir it back in—this will thicken the broth beautifully.
- Season and Serve: Taste the stew and season generously with salt and pepper. The amount of salt needed will depend on the saltiness of your broth.
· Ladle into bowls and top with your favorite garnishes. Serve immediately with warm tortillas for dipping.
Recipe Variations & Tips
· For a “Pork & Beans” Version: Add 1 pound of cubed pork shoulder (trimmed of excess fat) in step 1. Brown the pork cubes well before adding the onion. Proceed with the recipe, but you may need to simmer for 60-90 minutes until the pork is fall-apart tender.
· Spice Level: Control the heat by your choice of chiles. Use all mild for a gentle stew, or mix in some hotter varieties like Hatch “Hot” or Pueblo chiles for more kick.
· Using Dried Beans: For the best flavor and texture, use 1 cup of dried pinto beans. Soak them overnight, then drain. Simmer them in fresh water for 1-1.5 hours until tender before adding them to the stew.
· Add More Vegetables: Feel free to add 1-2 chopped carrots or a cup of corn (frozen or fresh) along with the potatoes.
· Make it in a Slow Cooker: After sautéing the onions, garlic, and chiles (this step is highly recommended for flavor), transfer everything to a slow cooker. Add the remaining ingredients and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
This stew is even better the next day as the flavors have more time to meld. Enjoy this comforting, bean-filled bowl of Southwestern goodness