Green Chile Picadillo and Pinto Beans

Instructions:

1. Heat olive oil in a large skillet or pot over medium heat. Add the onion and garlic and sauté until softened and fragrant.
2. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
3. Stir in roasted green chiles, diced tomatoes, cumin, oregano, chili powder, salt, and pepper.
4. Add pinto beans and broth, stirring well to combine.
5. Simmer uncovered for 25–30 minutes, stirring occasionally, until slightly thickened and well flavored.
6. Taste and adjust seasoning as needed. Serve warm.

Variations

• Add diced potatoes for a heartier, stew-like version.
• Stir in corn kernels for a touch of sweetness and texture.
• Use ground pork or ground turkey instead of beef.
• Add extra green chile or a pinch of cayenne for more heat.

Tips

• Roasted fresh green chile gives the best flavor, but good-quality canned chile works well.
• Keep the dish slightly brothy—it should be scoopable, not dry.
• Let it rest 10 minutes before serving to allow flavors to settle.
• Serve with tortillas, rice, or topped with shredded cheese and fresh cilantro.