Green Chile Picadillo is a delicious, savory, and slightly spicy ground beef stew with potatoes, tomatoes, and green chilies. It’s a popular dish in Mexican cuisine, often served with rice and beans. This version is paired with pinto beans, making it a complete, hearty meal.
Here’s how to make Green Chile Picadillo with Pinto Beans:
Ingredients:
For the Green Chile Picadillo:
- 1 lb ground beef (or ground turkey for a lighter version)
- 2 tablespoons olive oil (or vegetable oil)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced into small cubes
- 1 can (4 oz) diced green chilies (or 2 fresh green chilies, chopped)
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder (optional, for extra heat)
- Salt and pepper, to taste
- 1/2 cup beef broth (or water)
- 1 tablespoon fresh cilantro, chopped (optional, for garnish)
For the Pinto Beans:
- 2 cups dried pinto beans (or 2 cans of pinto beans, drained and rinsed)
- 1 onion, quartered
- 2 cloves garlic, smashed
- 2-3 dried bay leaves
- 1 teaspoon cumin (optional)
- 1/2 teaspoon chili powder (optional)
- Salt, to taste
Instructions:
1. Prepare the Pinto Beans (if using dried beans):
- Soak the beans: If you’re using dried pinto beans, rinse them and soak them in water for at least 4 hours or overnight to reduce cooking time.
- Cook the beans: Drain and rinse the soaked beans. In a large pot, cover the beans with water, add the quartered onion, garlic, bay leaves, cumin, and chili powder (if using).
- Bring the water to a boil, then reduce the heat to low. Cover and simmer for about 1 1/2 to 2 hours or until the beans are tender. Add salt toward the end of cooking (to prevent the beans from toughening).
- If using canned pinto beans, simply warm them in a pot with a bit of water or broth, along with the seasonings, for about 10-15 minutes.
2. Make the Green Chile Picadillo:
- In a large skillet or Dutch oven, heat the olive oil over medium heat.
- Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
- Add the chopped onion and minced garlic to the beef. Sauté for 3-4 minutes, or until the onion softens and becomes translucent.
- Add the diced potatoes to the skillet and cook, stirring occasionally, for about 5-7 minutes, until the potatoes begin to brown slightly.
- Stir in the green chilies, diced tomatoes, cumin, paprika, coriander, and chili powder (if using). Season with salt and pepper to taste.
- Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 20-30 minutes, or until the potatoes are tender and the flavors have melded together. Stir occasionally. If needed, add a bit more broth or water to prevent the dish from drying out.
3. Finish and Serve:
- Once the potatoes are tender and the stew has thickened, taste and adjust the seasoning if necessary. If you prefer more heat, you can add extra green chilies or chili powder at this point.
- Garnish the Green Chile Picadillo with fresh cilantro before serving.
4. Serve Together:
- Serve the Green Chile Picadillo with the Pinto Beans on the side. You can enjoy this with warm tortillas, rice, or even a side of Mexican crema or sour cream to balance the heat.
- Optionally, top with avocado slices and a squeeze of fresh lime.
Tips for Success:
- Green Chilies: If you like your picadillo spicier, you can use fresh jalapeños or serrano peppers along with the green chilies for added heat. You can also use roasted green chilies for a smokier flavor.
- Ground Beef Substitute: For a lighter version, ground turkey or chicken can be used in place of ground beef. You could also use a mix of ground beef and ground pork for added richness.
- Pinto Beans Variations: If you want a more flavorful broth for the beans, you can add a ham hock, bacon, or chorizo while cooking the beans for extra depth of flavor.
- Consistency: If you prefer a thicker picadillo, you can mash a few of the potatoes in the stew once they are cooked, which will naturally thicken the sauce.
Storage:
- Leftovers: Store any leftover Green Chile Picadillo and Pinto Beans in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This dish freezes well! Let it cool completely, then store the picadillo and beans in freezer-safe containers for up to 3 months. Reheat thoroughly before serving.
This Green Chile Picadillo with Pinto Beans is a flavorful and hearty meal that’s perfect for a family dinner. The combination of tender beef, potatoes, and zesty green chilies paired with the creamy beans makes it both satisfying and comforting. Enjoy!
