🌶️ New Mexico Green Chile Frijoles with Bacon

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🌶️ New Mexico Green Chile Frijoles with Bacon









A cozy, smoky, chile-packed comfort dish you’ll want on repeat

If you’re craving a warm, hearty bowl of pure New Mexico comfort, you can’t go wrong with Green Chile Frijoles with Bacon. This dish brings together three essentials of Southwestern cooking—slow-simmered beans, roasted green chile, and crispy smoky bacon—for a flavor that’s rich, earthy, and impossible to stop eating.

Whether you serve it as a side, scoop it over rice, roll it into tortillas, or eat it with a spoon straight from the pot (my personal weakness), it delivers that unmistakable Hatch green chile kick we all love.

🌶️ Why You’ll Love This Dish

  • Packed with authentic New Mexico flavor

  • Uses simple, inexpensive ingredients

  • Perfect for meal prep

  • A hearty side OR full meal

  • Amazing with tacos, carne adovada, enchiladas, or cornbread

🥓 Ingredients

(Exact measurements are flexible—use what you have!)

  • Pinto beans (soaked or canned)

  • Green chile (Hatch roasted, diced)

  • Bacon, chopped

  • Onion (optional but recommended)

  • Garlic

  • Salt, pepper, cumin

  • Water or broth

🍲 How to Make Green Chile Frijoles with Bacon

1️⃣ Cook the bacon
In a large pot, cook chopped bacon until crisp. Remove a few pieces for garnish, leave the rest (and the drippings) in the pot.

2️⃣ Sauté aromatics
Add onion and garlic. Cook until soft and fragrant.

3️⃣ Add beans
Add soaked beans or two cans of cooked beans (drained).
Stir to coat in the bacon flavor.

4️⃣ Add green chile
Use mild, medium, or hot—depending on your chile personality.
Fresh-roasted Hatch chile is best, but frozen or jarred works too.

5️⃣ Simmer
Pour in water or broth until beans are covered.
Simmer until beans are tender and flavors meld together (1–2 hours for dried beans, 20–30 minutes for canned).

6️⃣ Season + serve
Add salt, pepper, cumin, and a squeeze of lime if desired.
Top with reserved bacon.

🌮 How to Serve Green Chile Frijoles

These frijoles are incredibly versatile. Try them with:

  • Tacos or burritos

  • Chile-rubbed grilled chicken

  • Spanish rice

  • Tortillas (flour or corn)

  • Breakfast plates with eggs

  • Cornbread or fry bread

Or make a New Mexico bowl:
beans + green chile + cheese + avocado + lime.

🤎 Tips for the Best Flavor

  • Use Hatch green chile—it matters!

  • Bacon drippings add huge flavor—don’t drain them.

  • Simmer long and low for the richest broth.

  • Add a spoonful of lard for an old-school New Mexican touch.

❄️ Make-Ahead & Storage

Frijoles taste even better the next day.
Store up to 4–5 days in the fridge or freeze up to 3 months.

🌶️ Final Thoughts

New Mexico Green Chile Frijoles with Bacon is the kind of recipe that feels like home—simple, soulful, and loaded with flavor. Once you make it, it’ll become part of your regular rotation, especially when you’re craving something warm, smoky, and undeniably Southwestern.

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