Green Chile Picadillo and Pinto Beans

This recipe captures the soul of home cooking—humble, hearty, and steeped in flavor.

Green chile picadillo, simmered with tender potatoes, garlic, and warm spices, offers a comforting balance of savory, smoky, and earthy notes that speak to generations of tradition. Paired with slow-cooked pinto beans enriched by olive oil and garlic, the dish becomes more than a meal—it’s a nourishing tribute to family tables and the stories shared around them.

Every spoonful carries the essence of time, patience, and care—just like abuela used to make. Wrap it in a warm tortilla, close your eyes, and you’ll taste the warmth of a Southwestern kitchen in every bite.

Why People Will Love This Green Chile Picadillo and Pinto Beans Recipe:

Deeply comforting and soul-warming: This dish brings together the familiar textures of ground beef and potatoes with the warm embrace of green chile and spices—perfect for anyone craving nostalgic, home-cooked flavors.

Layered with rich, earthy flavor: The slow simmering of tomato sauce, beef broth, cumin, coriander, and bay leaf allows all the elements to meld into a deeply savory and satisfying bite.

Balanced with wholesome simplicity: Both the picadillo and pinto beans rely on humble ingredients—beans, garlic, onions, peppers—but the result is nourishing, hearty, and deeply flavorful.

Cultural authenticity and heritage: This recipe pays homage to Mexican and Southwestern roots, making it more than just food—it’s a connection to tradition, ancestry, and family kitchens.

Versatile and family-friendly: Served with warm tortillas, this meal can be enjoyed as tacos, burrito filling, or simply on its own, making it accessible for all ages and tastes.

Key Ingredients:

Ground beef provides a rich, savory base, adding heartiness and depth that anchors the dish with satisfying protein and flavor.

Diced potatoes soak up the tomato and spice-infused broth, offering comforting texture and a subtle, earthy sweetness that balances the spice.

Fresh green chile introduces gentle heat and smokiness, layering the dish with regional character and a distinctly Southwestern soul.

Tomato sauce and beef broth create a deeply flavorful simmering medium, infusing every bite with acidity, richness, and warmth.

Cumin and coriander offer warm, aromatic spice notes—essential to the essence of picadillo—enhancing the meat and vegetables with earthy complexity.

Pinto beans, slow-simmered with garlic and olive oil, bring a creamy, rustic complement to the picadillo, grounding the meal in tradition and nourishment.

Bay leaf and garlic deepen the flavor profile with subtle herbal and pungent undertones that linger comfortingly in the background.

Expert Tips:

Brown the beef deeply: Don’t rush the browning process. Let the ground beef sear undisturbed in the skillet before breaking it up. This caramelization adds rich umami depth to the entire dish.

Cut potatoes evenly: Dice the potatoes into uniform, small cubes so they cook through at the same rate as the other ingredients. This ensures a creamy texture without falling apart.

Use fire-roasted green chiles: Opt for freshly roasted Hatch green chile if available, or use fire-roasted canned chile for a smoky, authentic depth of flavor that mimics traditional New Mexican cooking.

Simmer uncovered for texture: Let the picadillo simmer uncovered during the last 10 minutes so the sauce reduces and thickens, intensifying the flavors and giving the potatoes and beef a glaze-like coating.

Layer spices gradually: Toast the cumin and coriander briefly in the pan before adding the liquids. This “blooms” the spices, releasing their essential oils and creating a more complex, aromatic base.

Soak pinto beans overnight: For creamier, more evenly cooked beans, soak them in water overnight before cooking. It shortens cook time and helps prevent bursting.

Don’t skip the olive oil in the beans: It adds luxurious richness and helps carry the garlic flavor through the dish. Choose a good-quality olive oil for best results.

Mash a few beans at the end: Lightly mash some of the cooked pinto beans in the pot to naturally thicken the broth and create a silky, rustic texture.

Warm your tortillas properly: Heat tortillas directly over a gas flame or in a dry skillet until they char slightly. This adds depth and makes them pliable for scooping the picadillo.

Let the flavors rest: Like many stews, this dish improves after resting. Let it sit for 10–15 minutes off heat before serving so the flavors meld beautifully.

Green Chile Picadillo

Ingredients:

1 lb. ground beef

1 tsp olive oil

1 small onion, diced

1 green pepper, diced

2 cloves garlic, minced

2 small potatoes, peeled and diced

Green Chile

8 oz tomato sauce

1 ½ cup beef broth

1 tsp sea salt

½ tsp pepper

1 tsp ground cumin

1 tsp ground coriander

1 bay leaf

Tortillas

Instructions:

Heat oil in large skillet, then add ground beef. Cook over medium heat until mostly brown.

Add onions, peppers and potatoes. Cook for about 4 minutes. Add garlic and sauté for 30 seconds.

Pour in tomato sauce, beef broth and Green Chile. Season with salt, pepper, cumin and coriander. Stir to combine, add bay leaf.

Bring to a simmer, cover and let cook for 10 minutes, stirring occasionally. Remove lid and simmer for another 10 minutes, or until potatoes are tender.

Serve with warm tortillas

Pinto Beans

Ingredients:

2.lb of pinto beans .

1/2 cup of olive oil

5 cloves of garlic.

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1 teaspoon and a half of salt

Instructions:

Wash the beans. 5 .times.,

Then add 13 cups. of water

Add minced garlic and salt and oil

Then cook for 2 hours 30 minutes to medium heat or until the beans are soft.

Important Notes When Making Green Chile Picadillo and Pinto Beans:

Balance the acidity and heat:

The combination of green chile and tomato sauce can create a sharp tang. Make sure your green chile isn’t overly acidic or sour—taste it before adding, and if needed, balance it with a pinch of sugar or more broth to round out the flavor.

Choose the right green chile:

Hatch green chile is ideal for its earthy, smoky depth. Mild or hot—both work—but if using canned or frozen versions, drain them well to avoid diluting the sauce.

Let the picadillo thicken naturally:

Don’t rush the cooking time—simmering uncovered at the end is essential for reducing excess liquid and helping the beef and potatoes absorb the rich chile-spiced sauce.

Use waxy potatoes for better texture:

Yukon Gold or red potatoes hold their shape well and provide a creamy bite without falling apart in the simmering sauce, unlike russets which can get mushy.

Cook beans low and slow:

Pinto beans need gentle, steady heat to break down properly. High heat can make them tough and uneven. Cook them on medium or medium-low for best texture.

Taste and adjust salt at the end:

Both the picadillo and beans absorb salt as they cook, so what tastes well-seasoned early on may become under-seasoned later. Always adjust the salt after the final simmer.

Use beef broth with low sodium:

Since the tomato sauce, chile, and broth all contribute to the salt level, low-sodium broth gives you more control and avoids oversalting.

Leftovers taste even better:

Like many stew-like dishes, the picadillo benefits from sitting overnight in the fridge. Flavors deepen and meld, making it ideal for next-day meals or freezer storage.

Serve with acidic toppings for contrast:

A squeeze of lime or a spoonful of crema on top adds a needed bright note that cuts through the richness of the beef and beans.

Make it a meal with tortillas or rice:

These are not just sides—they’re essential carriers for the saucy picadillo. Warm flour tortillas or a scoop of rice help soak up all that flavor.

How To Enjoy Green Chile Picadillo and Pinto Beans After Cooking:

Right After Cooking

Let it Rest (5–10 minutes):
Allow the picadillo and beans to sit uncovered after cooking. This helps the flavors meld and the sauce thicken slightly. It also cools the dish just enough for safe and flavorful eating.

Warm the Tortillas Properly:
Heat fresh flour tortillas on a dry skillet or comal until they puff and brown slightly—this brings out their aroma and enhances texture. Keep them warm in a towel or tortilla warmer.

Serving Suggestions

As a Hearty Plate:
Spoon a generous portion of the green chile picadillo onto a plate alongside a scoop of pinto beans. Garnish with chopped cilantro or diced white onion for freshness.

Tortilla Wrap Style:
Place a few spoonfuls of picadillo and beans inside a warm tortilla. Add toppings like shredded cheese, avocado slices, or a dollop of sour cream. Fold and enjoy as a rustic wrap.

Over Rice:
Serve over fluffy white rice or Spanish rice to soak up the flavorful sauce. This is especially good if you’re skipping tortillas.

With Pickled Sides:
Offer pickled jalapeños, onions, or escabeche on the side. Their tangy crunch complements the rich, stewed meat and soft beans.

Storing & Reheating

Refrigeration:
Store leftovers in airtight containers. The flavors deepen overnight, making this dish even more delicious the next day.

Freezing:
Picadillo freezes well for up to 2 months. Freeze separately from tortillas and rice for best texture upon reheating.

Reheating Tips:
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce if needed. Microwave in 30-second intervals, stirring in between.

Creative Ways to Repurpose Leftovers

Breakfast Hash:
Reheat with scrambled eggs for a delicious morning dish.

Stuffed Peppers or Squash:
Use the picadillo and beans as a hearty filling for roasted vegetables.

Burrito or Taco Filling:
Wrap them in burritos or use in tacos with shredded lettuce, cheese, and crema.

Nutrition Information:

Per serving for the combined Green Chile Picadillo and Pinto Beans (based on ~1½ cups total serving with 1 tortilla):

Frequently Asked Questions:

Can I make this recipe vegetarian?
Yes! Simply replace the ground beef with plant-based ground meat, lentils, or chopped mushrooms. For the broth, use vegetable broth instead of beef broth.

What kind of green chile should I use?
Roasted Hatch green chile is the classic choice for depth and smokiness. However, Anaheim or poblano chiles can also work well if Hatch isn’t available.

Can I make this recipe ahead of time?
Absolutely. Both the picadillo and the pinto beans can be made 1–2 days ahead and stored in the refrigerator. The flavors often deepen after resting overnight.

Are there faster methods to cook the pinto beans?
Yes. To save time, use an Instant Pot or pressure cooker—cook soaked beans for about 25–30 minutes under high pressure. Alternatively, canned pinto beans can be used in a pinch (drained and rinsed).

How should I serve this dish for the best experience?
Serve warm with fresh tortillas, and optionally top with chopped cilantro, diced avocado, or a squeeze of lime for brightness. It also pairs well with rice or a simple green salad.

How do I keep the potatoes from turning mushy in the picadillo?
Cut the potatoes into uniform, small cubes and don’t overcook them. Simmer just until fork-tender—about 20 minutes total is enough. Stir gently to avoid breaking them up.

Should I soak the pinto beans before cooking?
While soaking isn’t required, it helps reduce cooking time and improve digestibility. Soak for 6–8 hours or overnight, then rinse well before cooking. If short on time, a quick soak (boil for 2 minutes, then rest 1 hour) works too.

How do I balance the spice level if the green chile is too hot?
Add a splash of cream or a small diced tomato to mellow the heat. Serving with rice or tortillas also balances the spice naturally.

Can I use canned beans instead of cooking from scratch?
Yes. Use two 15-ounce cans of pinto beans (drained and rinsed). Add them during the last few minutes of cooking the picadillo to warm through.

What’s the best way to prevent the garlic from burning during sautéing?
Add garlic after onions and peppers have softened. Cook only for 20–30 seconds until fragrant—this avoids bitterness and preserves flavor.