Authentic Mexican Pinto Bean Soup with Fried Potatoes and Green Chile

Mexican Pinto Bean Soup with Fried Potatoes and Green Chile (Sopa de Frijoles con Papas y Chile Verde)

Ingredients:

For the Beans:

• 2 cups dried pinto beans (or 3 cans, drained and rinsed)

• 1/2 onion, halved

• 2 garlic cloves

• Salt, to taste

• 6–7 cups water or broth (vegetable or chicken)

For the Soup Base:

• 2 tablespoons oil or lard

• 1 medium potato, peeled and diced small

• 1/2 cup white or yellow onion, diced

• 1–2 cloves garlic, minced

• 2–3 roasted green chiles (Hatch, Anaheim, or Poblanos), peeled and chopped
  (or 1 small can of diced green chiles if fresh is unavailable)

• 1 teaspoon ground cumin

• Salt and pepper, to taste

Instructions:

1. Cook the Beans (if using dried):

   • Rinse and soak pinto beans overnight or quick-soak with boiling water for 1 hour.

   • In a large pot, cover beans with water, add the halved onion and garlic cloves, and simmer until tender (1.5–2 hours). Add salt once they’re nearly soft.

2. Fry the Potatoes:

   • In a large skillet, heat oil or lard over medium heat.

   • Add diced potatoes and cook until golden brown and tender, about 10–12 minutes. Set aside.

3. Make the Soup Base:

   • In the same skillet or a soup pot, add a bit more oil if needed. Sauté the diced onion until soft (3–4 minutes), then add garlic and cook for 1 minute more.

   • Stir in roasted green chile and cumin; cook for 2–3 minutes until aromatic.

4. Build the Soup:

   • Add the cooked beans with their broth (or canned beans plus 3–4 cups of broth or water).

   • Simmer for 10–15 minutes to combine flavors.

   • Gently stir in the fried potatoes and simmer another 5 minutes.

5. Season & Serve:

   • Taste and adjust salt, pepper, and spice. Garnish with chopped cilantro, a squeeze of lime, or even a bit of queso fresco if desired.

   • Serve with warm corn tortillas or bolillo bread.