Name: Green Chile Picadillo Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 lb ground beef (or substitute ground pork or turkey); 1 onion, finely chopped; 2 cloves garlic, minced; 2–3 green chiles (Hatch or poblano), roasted, peeled, and chopped; 2 medium tomatoes, diced; 1 large potato, peeled and diced; ½ cup peas (optional); ½ tsp ground cumin; ½ tsp ground coriander; ½ tsp dried oregano; Salt and pepper to taste; ¼ cup beef broth or water; 2 tbsp olive oil

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Introduction

Green Chile Picadillo is a flavorful, comforting dish that combines roasted green chiles, tender potatoes, and seasoned ground meat. This versatile recipe is perfect for a cozy dinner and pairs beautifully with rice or tortillas.

A close-up view of a black bowl filled with thick stew showing three main layers: the bottom is a thin, golden-brown broth, the middle layer has chunky pieces of light yellow potatoes and bright orange carrots, and the top layer is crumbly cooked ground beef mixed with small bits of translucent onion and green herbs. On top of the stew rests a triangular, lightly golden tortilla chip, partly submerged. A sprig of fresh green cilantro sits in the middle, adding freshness. A metal spoon leans on the right side of the bowl, ready for serving. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef or substitute ground pork or turkey
1 onion, finely chopped
2 cloves garlic, minced
2–3 green chiles like Hatch or poblano, roasted, peeled, and chopped
2 medium tomatoes, diced
1 large potato, peeled and diced
½ cup peas (optional)
½ tsp ground cumin
½ tsp ground coriander
½ tsp dried oregano
Salt and pepper to taste
¼ cup beef broth or water
2 tbsp olive oil

Instructions

Step 1: Roast the chiles over an open flame or under a broiler until their skins blister and char. Transfer to a bowl, cover, and steam for 10 minutes. Once cooled, peel off the skins, remove seeds, and chop the chiles; set aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Remove from skillet and set aside, leaving some rendered fat for cooking the vegetables.
Step 3: In the same skillet, add chopped onion and garlic. Cook until the onion is translucent and aromatic, about 4–5 minutes. Stir in the diced potatoes and sauté for another 5 minutes to soften slightly.
Step 4: Return the cooked beef to the skillet. Add chopped roasted green chiles, diced tomatoes, and peas if using. Sprinkle in cumin, coriander, oregano, salt, and pepper. Mix well to combine all flavors.
Step 5: Pour in the beef broth or water. Lower the heat, cover, and simmer gently for 20–25 minutes. Stir occasionally until potatoes are fork-tender and flavors meld.
Step 6: Uncover and let the liquid reduce slightly if needed. Taste and adjust seasoning with more salt, pepper, or spices as desired.
Step 7: Serve hot, garnished with fresh cilantro or a squeeze of lime juice. Enjoy with warm tortillas, over white rice, or alongside refried beans.

Tips & Variations

For a milder version, remove all seeds and membranes from the chiles before chopping.
Try substituting ground turkey or pork for a different flavor profile.
Add a pinch of smoked paprika or chipotle powder for a smoky twist.
Include corn or diced carrots for extra texture and sweetness.

Storage

Store leftover picadillo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it feels dry. This dish can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

A close-up view of a dark bowl filled with beef stew. The dish has four visible layers: large pale yellow potato chunks scattered on top, surrounded by browned cooked minced beef. Interspersed are soft pieces of green bell pepper and small red tomato chunks. All ingredients are in a rich brown broth with a slightly oily surface, creating a textured mix. A silver spoon sticks into the stew at the upper right. The bowl sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned green chiles instead of roasting fresh ones?

Yes, canned green chiles can be used for convenience, but roasting fresh chiles adds a smoky depth of flavor that enhances the dish.

Is this recipe suitable for meal prepping?

Absolutely! Picadillo reheats well and can be portioned into containers for easy meals throughout the week.