Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until mostly browned, breaking it up with a spoon as it cooks.

Stir in the diced onion, bell pepper, and potatoes. Cook for about 4–5 minutes until the onions begin to soften and the potatoes start to brown lightly. Add the minced garlic and cook for 30 seconds more.

Pour in the tomato sauce, beef broth, and chopped green chiles. Season with salt, pepper, cumin, and coriander. Drop in the bay leaf and give everything a good stir.

Bring the skillet to a simmer. Cover and cook for 10 minutes, stirring occasionally. Then remove the lid and continue to simmer uncovered for another 10 minutes, or until the potatoes are tender and the sauce is rich and slightly thickened.

Discard the bay leaf. Spoon the Green Chile Picadillo into bowls and serve with warm tortillas, or use it to fill tacos or burritos. Add a scoop of homemade pinto beans for the ultimate comforting meal.

Rinse and soak the beans, then drain.

Place in a large pot with water, garlic, salt, and olive oil.

Bring to a boil, then reduce to medium heat. Simmer uncovered for about 2.5 hours, or until the beans are tender.

Taste and adjust salt if needed. Serve hot alongside your picadillo and tortillas.