Green Chile Pinto Bean & Beef Fideo Stew

Green Chile Pinto Bean & Beef Fideo Stew

Ingredients

• 1 lb ground beef (80/20 is perfect)

• 1 tablespoon oil (if needed)

• ½ medium onion, thinly sliced

• 2 cloves garlic, minced

• 1 cup fideo noodles (or broken vermicelli)

• 2 cups cooked pinto beans (with a little bean broth if possible)

• 2 cups beef or chicken broth

• 1½–2 cups red chile sauce (New Mexico style preferred)

• 1 roasted green chile, whole or chopped (Hatch, Anaheim, or poblano)

• ½ teaspoon ground cumin

• Salt & black pepper to taste

• Optional: chopped cilantro or oregano

---

Instructions

1. Brown the beef
   In a pot over medium heat, brown the ground beef with salt and pepper. Drain excess grease if needed.

2. Build flavor
   Add onion and cook until soft. Stir in garlic and cumin; cook 30 seconds.

3. Toast the fideo
   Push everything to the side, add a little oil if dry, and toast the fideo until lightly golden. This step matters.

4. Add liquids
   Pour in red chile sauce and broth. Stir well to loosen everything from the bottom.

5. Beans & chile
   Add pinto beans and the roasted green chile. Bring to a gentle simmer.

6. Simmer
   Cook uncovered 10–15 minutes, stirring occasionally, until noodles are tender and broth thickens slightly.

7. Taste & adjust
   Add more salt, pepper, or chile heat as needed.

---

How It’s Traditionally Served

• Just like that bowl: simple and proud

• With warm tortillas on the side

• Optional squeeze of lime or extra green chile on top

---

Variations (very common)

• No noodles: skip fideo and make it more soup-like

• Spicier: add chile colorado or hot green chile

• Pork version: swap ground beef for ground pork

If you want, I can also give you:

• a slow-simmer version

• homemade red chile sauce

• or a Northern New Mexico vs. Tex-Mex comparison

Just say the word 🌶️