Description
Discover how to make a flavorful Green Chile Picadillo and Pinto Beans dish. Learn step-by-step to create this savory, satisfying meal perfect for any occasion.
Ingredients
- 1 lb (454 g) Ground beef
- 1/4 White onion, diced
- 1-2 Garlic clove, diced
- 1 Roma tomato, diced
- 4-6 Anaheim, Hatch or Pueblo chiles roasted, peeled and diced
- 2 Small russet potatoes or 1 medium potato
- 1 cup (240 ml) Chicken or beef broth
- 1 teaspoon (5 ml) Salt plus more to taste
- 1/2 teaspoon (3 ml) Ground black pepper
- 1/8 teaspoon (1 ml) Ground cumin
Instructions
- In a medium skillet on medium-high flame, cook the beef while breaking it apart with a wooden spoon. Keep cooking until the beef is nearly done.
- Incorporate the onion and garlic, and sauté until they appear translucent and release a fragrant aroma.
- Stir in the tomato and green chiles, then season the beef with salt, pepper, and cumin. Let it cook for another minute.
- Cut the potatoes into ½-inch cubes.
- Include the potatoes and broth. Stir everything together and bring it to a gentle boil.
- Reduce the heat to medium-low, place a lid on the skillet, and let it simmer for about 8-10 minutes.
- When most of the liquid has evaporated, check the potatoes with a fork. If they are soft, move on to the next step; if not, cover and cook for an additional 1-2 minutes.
- Sample the dish and adjust the salt and pepper as necessary.
Notes
- Brown the ground beef thoroughly before adding onion and garlic for richer flavornCut potatoes into ½-inch cubes for even cooking in the brothnTaste roasted chiles first to adjust the heat level to your preference
