Green Chile Picadillo Recipe
A flavorful and comforting Green Chile Picadillo featuring ground beef, roasted green chiles, potatoes, and spices simmered together for a hearty and aromatic dish perfect for serving with tortillas or rice.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
For the Picadillo:
- 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
Instructions
- Prepare the Green Chiles: Roast the chiles over an open flame or under a broiler until their skins blister and char. Transfer them to a bowl and cover with a plate or plastic wrap to steam for 10 minutes. Once cooled, peel off the skins, remove the seeds, and chop the chiles. Set aside.
- Cook the Ground Beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Remove from the skillet and set aside, leaving a bit of the rendered fat in the skillet for cooking the vegetables.
- Sauté the Aromatics: In the same skillet, add the chopped onion and garlic. Cook until the onion becomes translucent and aromatic, about 4–5 minutes. Stir in the diced potatoes and continue to sauté for another 5 minutes so the potatoes slightly soften.
- Combine Ingredients: Return the cooked beef to the skillet. Add the chopped roasted green chiles, diced tomatoes, and peas (if using). Sprinkle in cumin, coriander, oregano, salt, and pepper. Mix well to ensure all the flavors are evenly distributed.
- Simmer the Picadillo: Pour in the beef broth or water. Lower the heat, cover the skillet, and let it simmer gently for 20–25 minutes. Stir occasionally and cook until the potatoes are fork-tender and the flavors meld beautifully.
- Final Seasoning: Uncover and let the liquid reduce slightly if needed. Taste the picadillo and adjust with more salt, pepper, or spices if desired.
- Serve: Serve hot, garnished with fresh cilantro or a squeeze of lime juice. Enjoy with warm tortillas, over a bed of white rice, or with a side of refried beans.
Notes
- Roasting the green chiles adds a smoky depth of flavor; be sure to peel off all the charred skin for the best texture.
- Substitute ground pork or turkey for beef for a different flavor profile or a leaner option.
- Peas are optional but add a nice pop of sweetness and color.
- This dish pairs wonderfully with warm corn or flour tortillas, steamed rice, or beans.
- Adjust the spice level by choosing milder or hotter types of green chiles based on your preference.
- Leftovers reheat well and taste even better the next day as flavors continue to meld.
Keywords: Green Chile Picadillo, Mexican ground beef recipe, roasted chile picadillo, savory beef and potato stew
Find it online: https://islawhite.com/green-chile-picadillo-recipe/
