Introduction

Green Chile Picadillo paired with homemade pinto beans makes for a hearty, flavorful meal perfect for any day. This dish combines tender ground beef, roasted green chiles, and tender potatoes in a rich sauce, complemented by creamy, slow-cooked beans. Serve with warm tortillas for a classic and satisfying experience.

A close-up view of a dish served on a white plate showing three layers: on the bottom, two pale beige tortillas with light brown spots, soaked slightly in broth; above that, a thick stew featuring chunks of ground meat mixed with white beans, dark red kidney beans, red tomato pieces, and small cubes of pale cheese all in a light brown sauce; on top, a generous pile of finely chopped green peppers with a soft, cooked texture covering part of the stew. The plating is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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 start to brown lightly. 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. Drop in the bay leaf and stir well.

Step 4: 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, or until the potatoes are tender and the sauce is rich and slightly thickened.

Step 5: Discard the bay leaf. Spoon the Green Chile Picadillo into bowls and serve with warm tortillas, or use it to fill tacos or burritos.

Step 6: Rinse and soak the pinto beans, then drain them.

Step 7: Place the beans in a large pot with the 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 the beans are tender.

Step 8: Taste the beans and adjust salt if needed. Serve hot alongside your picadillo and tortillas.

FAQs

Can I use other types of meat for the picadillo?

Yes, ground turkey or chicken can be used as a leaner alternative. Adjust cooking time as needed to ensure the meat cooks through fully.

Do I need to soak the pinto beans before cooking?

Soaking the beans helps reduce cooking time and improves digestibility, but it is not strictly necessary. If skipping soaking, expect the beans to take longer to cook.