In the Calderon family, food is one of the ways people are welcomed, comforted, and reminded that they belong. This hearty pot of pinto beans, chicken, and New Mexico red chile is exactly the kind of meal Mama Calderon would serve to anyone who found their way to her table.

Prep time: 15 minutes, plus 1 hour to quick-soak the beans
Cook time: Approximately 2 hours
Servings: 6–8

Ingredients

• 2 cups dried pinto beans, sorted and rinsed
• ½ cup bacon grease
• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• Water
• 2–4 tablespoons New Mexico red chile powder, depending on your preferred heat and flavor
• 1–2 teaspoons garlic powder, or garlic to taste
• Chicken bouillon, to taste
• Salt, to taste
• Black pepper, to taste

Optional for serving

• Shredded cheese
• Warm flour tortillas

Quick-Soak the Beans

1. Place the sorted and rinsed beans in a large pot.
2. Cover them with water by approximately two inches.
3. Bring the water to a rolling boil and boil for 2 minutes.
4. Remove the pot from the heat, cover it, and let the beans soak for 1 hour.
5. Drain and rinse the beans before cooking.

Directions

1. Return the soaked and rinsed beans to the pot. Add the bacon grease and enough fresh water to cover the beans by approximately two inches.
2. Bring the beans to a boil, then reduce the heat and simmer gently until they begin to soften, approximately 60–90 minutes. Check them periodically and add more water if needed.
3. Add the chicken, red chile powder, garlic, chicken bouillon, salt, and pepper.
4. Continue simmering until the beans are completely tender, the broth has thickened, and the chicken is cooked through, approximately 25–35 minutes. Add water as needed to reach your preferred consistency.
5. Taste and adjust the chile, garlic, bouillon, salt, and pepper before serving.
6. Ladle into bowls and top with shredded cheese, if desired. Serve with warm flour tortillas.

Shawn’s Notes

The bacon grease gives the beans their rich, savory base. Because both it and the chicken bouillon add salt, wait until the pot has simmered before adding much additional salt.

This is a flexible recipe. Start with less red chile and bouillon, then add more as the beans cook. The chile will deepen in flavor, and the broth will become richer as it thickens. Like most pots of beans, it may taste even better the next day.

Categories: Main Dishes, Soups & Stews, New Mexican Food, From the Books
Tags: pinto beans, chicken, red chile, bacon grease, comfort food, Mama Calderon, Anywhere But Here