Green 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
Scale
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
