Green Chile Picadillo and Pinto Beans

Yes! Let’s make a delicious and comforting Green Chile Picadillo served with Pinto Beans — a perfect combo that blends the warm, earthy flavors of ground meat, potatoes, and roasted green chiles with creamy, hearty beans. This dish has deep roots in Northern Mexican and New Mexican cuisine and is incredibly satisfying with rice, tortillas, or just on its own.

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🌶️🥔 Green Chile Picadillo with Pinto Beans

🍽️ Servings: 4–6

⏱️ Time: 45–60 minutes total

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✅ Part 1: Green Chile Picadillo

⭐ Ingredients:

• 1 lb ground beef (or ground turkey/pork)

• 1 tbsp oil (optional, if beef is lean)

• ½ onion, finely chopped

• 2 cloves garlic, minced

• 2–3 medium potatoes, peeled and diced small

• ½ cup roasted Hatch green chile (or canned diced green chiles)

• 1 medium tomato, diced (or ½ cup canned tomatoes)

• ½ tsp ground cumin

• Salt and pepper to taste

• Optional: ¼ cup broth or water (to help simmer the potatoes)

• Optional: pinch of Mexican oregano

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🔪 Instructions:

1. Brown the Meat

   • In a large skillet, cook ground beef over medium heat until browned. Drain excess fat if needed.

2. Add Onion & Garlic

   • Add chopped onion and garlic; sauté until soft and fragrant (3–4 minutes).

3. Add Potatoes & Seasoning

   • Stir in the diced potatoes, cumin, salt, pepper, and oregano (if using). Cook for 5 minutes, stirring occasionally.

4. Add Tomato & Green Chile

   • Stir in tomato and green chile. Mix well. Add a splash of broth or water to help the potatoes steam.

5. Simmer Covered

   • Cover and simmer on low for 15–20 minutes, stirring occasionally, until potatoes are tender and flavors meld.

   • Uncover near the end if you want to thicken the mixture.

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✅ Part 2: Pinto Beans (from scratch or shortcut)

⭐ Ingredients (from scratch):

• 1 cup dried pinto beans (or 2 cups cooked/canned beans)

• 4 cups water or broth

• 2 cloves garlic

• ¼ onion (chunk)

• 1 tsp salt

• Optional: bay leaf, cumin, or a ham hock for extra flavor

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🔪 Instructions (from scratch):

1. Soak Beans Overnight (optional, speeds up cooking)

   • Rinse beans and soak overnight, or use the quick soak method.

2. Cook the Beans

   • In a pot, cover beans with fresh water or broth. Add garlic, onion, and optional seasonings.

   • Bring to boil, reduce to a low simmer, and cook 1.5–2 hours (or until tender).

   • Salt near the end of cooking.

🥫 Shortcut (using canned beans):

• Use 2 cans of pinto beans, drained and rinsed.

• Simmer with a bit of oil, chopped garlic, onion, cumin, and a splash of broth or water for 10–15 minutes.

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🍽️ Serve It With:

• Warm flour or corn tortillas

• Steamed rice

• Sliced avocado or guacamole

• Fresh cilantro

• Queso fresco or cheddar

• A fried egg on top (optional but amazing)

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🌟 Tips:

• Add a splash of lime juice or apple cider vinegar to brighten the picadillo at the end.

• Spicy? Add jalapeño or more green chile to the picadillo.

• The picadillo can also be used to fill tacos, gorditas, empanadas, or burritos.

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Would you like this adapted for slow cooker, vegan, or meal prep style?