Name: Green Chile Picadillo Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb ground beef (or ground turkey); 1 onion (finely chopped); 2 cloves garlic (minced); 2-3 roasted green chiles (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 hearty and flavorful dish combining ground meat, tender potatoes, and roasted green chiles. This comforting meal brings a touch of southwestern zest to your dinner table, perfect for warming up any evening.

A close-up image shows a white bowl filled with a layered stew. The bottom layer is an oily, reddish-brown broth with small bubbles of oil. Above this are chunky pieces of yellow potatoes and green bell peppers, both cooked and glossy. Ground meat with a crumbly texture and dark brown color sits on top, mixed evenly with small bits of tomato. Fresh green cilantro leaves are scattered generously on the surface as garnish. The bowl rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef (or ground turkey)
1 onion (finely chopped)
2 cloves garlic (minced)
2-3 roasted green chiles (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: Heat olive oil in a large skillet over medium heat. Sauté the finely chopped onion and minced garlic until they become translucent and fragrant.
Step 2: Add the ground beef or turkey to the skillet and cook, stirring occasionally, until the meat is thoroughly browned.
Step 3: Stir in the roasted green chiles, diced tomatoes, peeled and diced potato, and peas if using. Mix everything well so the ingredients combine evenly.
Step 4: Season the mixture with ground cumin, coriander, dried oregano, salt, and pepper. Pour in the beef broth or water to add moisture.
Step 5: Cover the skillet and reduce the heat to low. Let the mixture simmer gently for about 20 minutes, or until the potatoes are tender when pierced with a fork.
Step 6: Taste the picadillo and adjust seasoning if needed. Serve warm, enjoying the blend of flavors and textures.

Tips & Variations

To add a smoky depth, consider using smoked paprika along with the cumin and coriander.
If you prefer a milder dish, remove the seeds from the green chiles before chopping.
For a vegetarian version, substitute the meat with finely chopped mushrooms or textured vegetable protein.
Serve with warm tortillas or rice for a complete meal.

Storage

Store any leftover picadillo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Adding a splash of water or broth during reheating can help maintain moisture.

How to Serve

A close-up image of a large blue cooking pot filled with a cooked mixture of ground meat, diced potatoes with their skins on, small pieces of red and green bell peppers, and onions. The ground meat is brown and crumbly, evenly spread throughout the pot. The diced potatoes are light yellow with brown skin edges, scattered on top and inside the mix. The small bits of red and green peppers add pops of color among the meat and potatoes. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh green chiles instead of roasted ones?

Fresh green chiles can be used, but roasting them enhances their flavor and adds a smoky note that’s key to this dish. If using fresh, consider roasting or lightly sautéing them first.

Is it possible to freeze Green Chile Picadillo?

Yes, you can freeze this dish for up to 2 months. Cool it completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.