Green Chile Picadillo and Pinto Beans

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There are certain dishes that carry with them the comforting embrace of tradition—hearty, flavorful meals that nourish both the body and the soul. Green Chile Picadillo with Pinto Beans is one such dish, deeply rooted in Mexican and Southwestern kitchens. Combining savory ground beef, the smoky heat of roasted green chiles, and creamy, slow-simmered pinto beans, this recipe is as versatile as it is delicious. Whether ladled over rice, tucked into warm tortillas, or enjoyed straight from the bowl with a sprinkle of cheese, this rustic combination is a perfect reminder that simple ingredients can create extraordinary comfort food.

The Heart of the Dish: Picadillo

Picadillo, at its core, is a traditional ground meat hash flavored with spices, tomatoes, and sometimes vegetables. Each region and family puts its own spin on it—some adding potatoes, others raisins or olives for sweetness and brine. In this version, the addition of green chiles provides a smoky, slightly spicy depth that sets it apart. The roasted chiles meld beautifully with ground beef, onions, garlic, and tomatoes, creating a luscious sauce that feels both hearty and bright.

Pinto Beans: The Perfect Partner

Pinto beans, with their creamy interior and earthy flavor, are a natural companion to picadillo. Slowly simmered with onion, garlic, and a touch of spice, they bring a grounding comfort to the table. When paired together, the green chile picadillo and beans create a balanced dish that’s filling yet light, spicy yet soothing. Best of all, the beans can be made ahead and stored, making this recipe as practical as it is satisfying.

Ingredients

For the Pinto Beans:

  • 2 cups dried pinto beans (or 3 cans cooked beans, rinsed and drained)

  • 1 small onion, halved

  • 3 cloves garlic, peeled and smashed

  • 1 bay leaf

  • 1 teaspoon ground cumin

  • Salt, to taste

  • 6 cups water or broth

For the Green Chile Picadillo:

  • 1 ½ pounds ground beef (or ground turkey/pork if preferred)

  • 2 tablespoons olive oil or lard

  • 1 medium onion, diced

  • 4 cloves garlic, minced

  • 2 large roasted green chiles (Hatch or Anaheim), peeled, seeded, and chopped (or 1 cup canned roasted green chiles)

  • 2 medium tomatoes, diced (or 1 can diced tomatoes)

  • 1 medium potato, peeled and cubed (optional, for extra heartiness)

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • ½ teaspoon dried oregano

  • ½ teaspoon black pepper

  • 1 teaspoon salt, or to taste

  • ½ cup beef or chicken broth

  • Fresh cilantro, for garnish

Instructions

Step 1: Cook the Pinto Beans

  1. Rinse dried beans thoroughly and soak them overnight in water. If using canned beans, skip to Step 3.

  2. Drain soaked beans, then add them to a large pot with 6 cups of water or broth. Toss in the onion halves, garlic cloves, bay leaf, and cumin.

  3. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 1 ½ to 2 hours, or until beans are tender and creamy. Stir occasionally and add water if needed.

  4. Once tender, season generously with salt, remove onion and bay leaf, and keep warm.

Step 2: Make the Green Chile Picadillo

  1. Heat olive oil or lard in a large skillet over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes.

  2. Stir in garlic and cook for 1 minute, releasing its aroma.

  3. Add ground beef, breaking it up with a spoon. Cook until browned and no pink remains, about 8 minutes. Drain excess fat if necessary.

  4. Stir in roasted green chiles, diced tomatoes, and cubed potatoes (if using). Mix well.

  5. Season with cumin, smoked paprika, oregano, pepper, and salt. Stir until fragrant.

  6. Pour in broth and reduce heat to low. Cover and let simmer for 15–20 minutes, or until potatoes are tender and flavors have melded into a rich sauce.

Step 3: Bring It All Together

  • Serve a generous scoop of green chile picadillo alongside a ladle of warm pinto beans. Garnish with fresh cilantro.

  • Pair with warm tortillas, fluffy rice, or simply enjoy with a sprinkle of queso fresco on top.

Serving Suggestions

This dish is incredibly versatile. For a full meal, you can spoon the picadillo and beans into soft flour tortillas for hearty tacos, or serve them over rice for a comforting bowl. Top with avocado slices, shredded cheese, or a dollop of sour cream for extra indulgence. If you love crunch, serve with a side of crisp tortilla chips. The beauty of this dish is that it adapts to any mealtime, from weeknight dinners to family gatherings.

Why This Recipe Works

The secret to this recipe’s success lies in its balance of textures and flavors. The rich, slightly spicy picadillo offers warmth and depth, while the creamy pinto beans bring a mellow, earthy complement. Together, they form a dish that is filling but not heavy, flavorful but not overpowering. It’s a recipe that encourages gathering around the table, passing tortillas, and savoring slow-cooked comfort.

Final Thoughts

Green Chile Picadillo and Pinto Beans is more than just a recipe—it’s a reminder of how simple, humble ingredients can create meals that stick with you long after the last bite. The smokiness of roasted chiles, the heartiness of ground beef, and the creamy richness of pinto beans weave together a story of tradition, family, and flavor. Whether enjoyed as a casual dinner or dressed up with sides for a feast, this dish is sure to become a regular star in your kitchen.

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