Green Chile Picadillo with Pinto Beans Recipe
Introduction
Green Chile Picadillo paired with creamy homemade Pinto Beans is a comforting and flavorful meal perfect for any day. This dish combines tender ground beef and roasted green chiles with tender potatoes, served alongside slow-cooked pinto beans. It’s hearty, satisfying, and ideal for tacos, burritos, or a warm bowl.
Ingredients
- Green Chile Picadillo
- 1 lb. ground beef
- 1 tsp olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 small potatoes, peeled and diced
- 8 oz green chile, roasted, peeled, and chopped
- 8 oz tomato sauce
- 1 ½ cups beef broth
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
- Warm tortillas for serving
- Pinto Beans
- 2 lbs dry pinto beans
- ½ cup olive oil
- 5 garlic cloves, minced
- 1 ½ tsp salt
- 13 cups water
Instructions
- Step 1: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until mostly browned, breaking it up with a spoon as it cooks.
- Step 2: Stir in the diced onion, bell pepper, and potatoes. Cook for about 4–5 minutes until the onions begin to soften and the potatoes lightly brown. Add the minced garlic and cook for 30 seconds more.
- Step 3: Pour in the tomato sauce, beef broth, and chopped green chiles. Season with salt, pepper, cumin, and coriander. Add the bay leaf and stir well.
- Step 4: Bring to a simmer. Cover and cook for 10 minutes, stirring occasionally. Remove the lid and simmer uncovered for another 10 minutes until the potatoes are tender and the sauce thickens slightly.
- Step 5: Discard the bay leaf. Serve the Green Chile Picadillo with warm tortillas or use it for tacos or burritos. Add a scoop of homemade pinto beans for a complete meal.
- Step 6: For the pinto beans, rinse and soak the beans, then drain them.
- Step 7: Place beans in a large pot with water, garlic, salt, and olive oil. Bring to a boil, then reduce to medium heat and simmer uncovered for about 2.5 hours, or until tender.
- Step 8: Taste the beans and adjust salt if needed. Serve hot alongside the picadillo and tortillas.
Tips & Variations
- For extra depth, roast your own green chiles at home or use canned roasted green chiles if short on time.
- Try substituting ground turkey for beef for a lighter version.
- Add a squeeze of fresh lime juice to the picadillo before serving for brightness.
- Mix chopped fresh cilantro into the pinto beans just before serving for a fresh herbal note.
Storage
Store leftover Green Chile Picadillo and pinto beans in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the sauce. Both components also freeze well for up to 3 months.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pinto beans instead of dry beans?
Yes, canned pinto beans can be used for a quicker option. Simply heat and season them to taste, but the slow-cooked beans offer better texture and flavor.
What can I serve with Green Chile Picadillo besides tortillas?
This picadillo is delicious over rice, quinoa, or even stuffed into peppers. It also works well as a topping for nachos or baked potatoes.
PrintGreen Chile Picadillo with Pinto Beans Recipe
A hearty and flavorful Green Chile Picadillo paired with tender homemade Pinto Beans makes for a comforting and satisfying meal, perfect for enjoying with warm tortillas in tacos, burritos, or as a standalone dish.
- Prep Time: 35 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Green Chile Picadillo
- 1 lb. ground beef
- 1 tsp olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 small potatoes, peeled and diced
- 8 oz green chile, roasted, peeled, and chopped
- 8 oz tomato sauce
- 1 ½ cups beef broth
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
- Warm tortillas for serving
Pinto Beans
- 2 lbs. dry pinto beans
- ½ cup olive oil
- 5 garlic cloves, minced
- 1 ½ tsp salt
- 13 cups water
Instructions
- Sauté the Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until mostly browned, breaking it up with a spoon as it cooks.
- Add Veggies: Stir in the diced onion, green bell pepper, and potatoes. Cook for about 4 to 5 minutes until the onions begin to soften and the potatoes start to brown lightly. Add the minced garlic and cook for 30 seconds more.
- Build the Flavor: Pour in the tomato sauce, beef broth, and chopped green chiles. Season with sea salt, black pepper, ground cumin, and ground coriander. Drop in the bay leaf and stir well to combine all ingredients.
- Simmer to Perfection: Bring the skillet to a simmer. Cover and cook for 10 minutes, stirring occasionally. Then remove the lid and continue to simmer uncovered for another 10 minutes, until the potatoes are tender and the sauce is rich and slightly thickened.
- Prepare Pinto Beans: Rinse and soak the dry pinto beans, then drain. Place them in a large pot with 13 cups of water, minced garlic, salt, and olive oil. Bring to a boil, then reduce to medium heat and simmer uncovered for about 2.5 hours or until beans are tender. Taste and adjust salt if needed.
- Serve and Enjoy: Discard the bay leaf from the picadillo. Spoon the green chile picadillo into bowls and serve with warm tortillas alongside a scoop of the homemade pinto beans for a comforting, delicious meal.
Notes
- Roasting and peeling the green chile adds a smoky depth to the picadillo.
- Soaking beans overnight can reduce cooking time.
- Adjust spices according to your heat preference.
- Use leftover picadillo as a filling for tacos or burritos.
- Can be made ahead and reheated; flavors deepen over time.
Keywords: green chile picadillo, pinto beans, Mexican recipe, beef picadillo, hearty stew, homemade beans, tacos, burritos
