Begin by draining and rinsing two cans of pinto beans under cool water. Set the beans aside.

In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add one diced onion and sauté for about 5-7 minutes until translucent.

Add three cloves of finely chopped garlic to the pot and cook for an additional minute.

Stir in the can of diced Hatch chiles, 1 teaspoon of ground cumin, and a pinch of green chile powder. Mix thoroughly and cook for about 2 minutes.

Gently add the prepared pinto beans and 2 cups of broth. Stir to combine and bring to a simmer.

Let the mixture simmer for 15 minutes, stirring occasionally.

Use a potato masher to mash about a quarter of the beans for desired consistency.

If too thick, stir in additional broth or water to reach the preferred consistency. Adjust salt to taste before serving.