Green Chile Picadillo

Green Chile Picadillo is a dish that speaks of tradition, resilience, and bold flavor. Rooted in Latin American and Southwestern kitchens, it transforms humble ingredients—ground meat, potatoes, tomatoes, and fire-roasted chiles—into a deeply satisfying, one-pan meal.

The smokiness of charred green chiles blends with the earthy warmth of cumin and oregano, while tender potatoes absorb every layer of savory richness. It’s a dish born from everyday cooking, yet elevated by the soul-stirring aroma of roasted peppers and the comfort of home-cooked simplicity.

Perfect over rice, wrapped in tortillas, or enjoyed straight from the skillet, this picadillo invites both nourishment and nostalgia.

Why People Will Love This Green Chile Picadillo:

A fusion of comfort and spice – The hearty foundation of ground meat and potatoes offers familiar comfort, while fire-roasted green chiles introduce a smoky, invigorating heat that elevates the dish.

Richly layered, home-cooked flavor – Each ingredient contributes depth—aromatics, roasted peppers, tomatoes, and warm spices meld into a sauce that tastes like it’s been simmering all day.

Deeply rooted in tradition – This dish draws from generations of rustic cooking, reflecting both Latin American and Southwestern heritage—bringing authenticity and cultural warmth to the table.

Versatile and adaptable – Whether served in tacos, with rice, over eggs, or in a bowl with warm tortillas, its flexibility makes it perfect for any meal of the day.

Balanced and nourishing – With protein, vegetables, and just enough carbs, it strikes a satisfying nutritional balance—filling yet not heavy, comforting yet never dull.

Key Ingredients:

Ground Beef – The savory heart of the dish, offering rich, meaty flavor that absorbs and carries the spices, chiles, and aromatics in every bite.

Fire-Roasted Green Chiles – The soul of the recipe, these chiles bring a smoky heat and subtle sweetness that infuse the entire dish with depth and regional character.

Potatoes – Earthy and tender, they act as natural flavor sponges—soaking up the chile-spiced broth and lending body and comfort to the dish.

Tomatoes – Juicy and slightly acidic, they provide a bright, fresh contrast to the richness of the beef and the warmth of the spices.

Cumin, Coriander, and Oregano – These time-honored spices form a trio of warmth and complexity—layering the picadillo with a rustic, almost ancient fragrance.

Onion and Garlic – The aromatic foundation that builds the flavor from the very first step, softening into the background while anchoring the dish with savory depth.

Expert Tips:

Roast the chiles properly for maximum flavor

Don’t rush the charring process—deep blistering and blackened skin are key to unlocking the smoky, slightly sweet complexity of green chiles. Letting them steam after roasting makes peeling easier and preserves their natural oils.

Use a mix of chiles for depth

Combining varieties—like Hatch for sweetness and poblanos for earthiness—can create a richer, more nuanced heat profile than using one type alone.

Brown the meat with patience

Let the ground beef develop a golden-brown crust before stirring. This fond (caramelized bits) stuck to the pan adds an umami-rich base that deepens the final flavor.

Dice potatoes uniformly and sauté before simmering

Sautéing the diced potatoes briefly helps them hold their shape and develop a slight crispness, preventing them from becoming mushy in the final simmer.

Simmer low and slow for integration

A gentle, covered simmer allows the broth, spices, and aromatics to fully penetrate the meat and vegetables. The longer, the better—this transforms good picadillo into something soulful and unforgettable.

Green Chile Picadillo

Ingredients:

1 lb ground beef (you can also use ground pork or turkey)

1 onion, finely chopped

2 cloves garlic, minced

2-3 green chiles (such as Hatch or poblano), roasted, peeled, and chopped

2 medium tomatoes, diced

1 large potato, peeled and diced

1/2 cup peas (optional)

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp dried oregano

Salt and pepper, to taste

1/4 cup beef broth or water

2 tbsp olive oil

Instructions:

Step 1: Prepare the Green Chiles

Start by roasting the green chiles.

You can do this by placing them over an open flame or under a broiler until the skins blister and char.

Afterward, place the chiles in a bowl and cover them to steam for about 10 minutes.

Once cooled, peel off the skins, remove the seeds, and chop the chiles.

Step 2: Cook the Ground Beef

In a large skillet, heat the olive oil over medium heat.

Add the ground beef and cook until it is fully browned, breaking it apart with a spoon as it cooks.

Once done, remove the beef from the skillet and set it aside.

Step 3: Sauté the Aromatics

In the same skillet, add the chopped onion and minced garlic.

Cook until the onion becomes soft and fragrant.

Next, add the diced potato and continue to sauté for about 5 minutes, stirring occasionally.

Step 4: Combine the Ingredients

Return the cooked ground beef to the skillet.

Add in the chopped green chiles, diced tomatoes, peas (if using), ground cumin, ground coriander, dried oregano, salt, and pepper.

Stir everything together to ensure the ingredients are evenly mixed.

Step 5: Simmer the Picadillo

Escarole and Beans Soup

Crock Pot Green Enchilada Chicken Soup

Ceviche De Camaron Con Mango

Pour in the beef broth or water, reduce the heat to low, and cover the skillet.

Let the mixture simmer for 20-25 minutes, or until the potatoes are tender and the flavors have fully developed.

Be sure to stir occasionally to prevent sticking.

Step 6: Adjust Seasoning

Taste the dish and adjust the seasoning if necessary.

You can add more salt, pepper, or spices according to your preference.

Step 7: Serve

Serve the Green Chile Picadillo hot, garnished with fresh cilantro or a squeeze of lime juice if desired.

It pairs wonderfully with warm tortillas, over rice, or with a side of beans.

Important Notes When Making Green Chile Picadillo:

The chile defines the dish

The character of this picadillo depends heavily on the quality and type of green chile you use. Freshly roasted Hatch or poblano chiles bring an authentic smokiness and gentle heat. Avoid canned versions if you want depth and complexity.

Balance moisture carefully

The tomatoes and broth should create a thick, saucy consistency—not watery. Simmer uncovered toward the end if needed to reduce excess liquid and concentrate the flavors.

Potatoes are more than filler

The diced potatoes aren’t just for bulk—they absorb the spiced broth and provide textural contrast to the ground meat. Make sure they’re cooked until just tender, not falling apart.

Let the aromatics lead

Onion and garlic are foundational. Cook them gently and thoroughly so they melt into the background, layering flavor into every component of the dish.

Rest before serving

Like stews and braises, picadillo benefits from a brief rest after cooking. Let it sit covered for 5–10 minutes before serving. The flavors settle and round out, giving the dish a more unified, satisfying taste.

How To Enjoy Green Chile Picadillo After Cooking:

Let It Rest Briefly

After simmering, allow the picadillo to rest for 5–10 minutes, covered. This helps the flavors meld further and gives the juices time to redistribute, resulting in a more cohesive, balanced dish.

Pair with Warm Tortillas

Spoon the picadillo into soft corn or flour tortillas for a rustic taco-style meal. The smoky chiles and tender potatoes pair beautifully with the warmth and texture of freshly heated tortillas.

Serve Over Rice or Quinoa

For a heartier option, serve over a bed of fluffy white rice, brown rice, or even quinoa. The grains absorb the flavorful juices and turn every bite into something rich and satisfying.

Add Fresh Garnishes

Brighten the dish with fresh toppings like chopped cilantro, diced onions, avocado slices, or a squeeze of lime. These additions balance the richness and add a vibrant contrast.

Include a Side of Beans or Slaw

A side of pinto or black beans adds protein and traditional flair, while a crisp slaw (perhaps with cabbage, lime, and jalapeño) offers refreshing crunch.

Enjoy as a Filling

Picadillo makes an excellent filling for stuffed peppers, empanadas, enchiladas, or even breakfast hash with a fried egg on top.

Store and Reheat Thoughtfully

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of broth or water to loosen the mixture without drying it out.

Nutrition Information for Green Chile Picadillo:

Based on 1 of 6 servings from the full recipe:

Note: These values are approximate and can vary depending on the type of ground meat, green chiles, and broth used. For lower fat or sodium, consider leaner meat and low-sodium broth.

Frequently Asked Questions:

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

Yes, you can substitute canned green chiles in a pinch, but fresh roasted chiles provide a deeper, smokier flavor. If using canned, choose fire-roasted varieties for the best results and adjust for heat level.

Is this dish spicy, and how can I control the heat?

The spiciness depends on the type and quantity of green chiles used. Poblano chiles are milder, while Hatch or Anaheim can be spicier. For less heat, remove all seeds and ribs, or use fewer chiles.

Can I make this dish vegetarian?

Absolutely. Substitute the ground beef with plant-based ground meat, lentils, or finely chopped mushrooms. Use vegetable broth instead of beef broth for full vegetarian flavor.

What’s the best type of potato to use in this recipe?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well during simmering. Avoid starchy potatoes like Russets unless you want them to break down slightly and thicken the sauce.

How do I keep the picadillo from drying out while simmering?

Keep the skillet covered and simmer on low heat. If the mixture looks too dry, add a splash of broth or water as needed to maintain a saucy consistency without overcooking the ingredients.

How do I properly roast and peel the green chiles?

Place the chiles over an open flame or under a broiler until the skins are charred and blistered on all sides. Then transfer them to a covered bowl or sealed bag to steam for 10 minutes. This loosens the skin, making it easy to peel off. Remove stems and seeds before chopping.

Should I drain the fat after browning the ground beef?

If you’re using beef with a higher fat content (80/20 or similar), it’s best to drain excess fat after browning to prevent the picadillo from becoming greasy. However, if using lean beef, you can keep the rendered fat for extra flavor.

When should I add the spices for maximum flavor?

Add the spices—cumin, coriander, oregano—after sautéing the onions and garlic but before adding the broth. This “blooms” the spices in the hot oil, unlocking their full aromatic and flavor potential.

How do I ensure the potatoes cook evenly and don’t turn to mush?

Dice potatoes evenly into small cubes (around ½ inch). Sauté them for a few minutes before simmering to give them a head start, then cover and simmer gently until just tender—about 20–25 minutes.

Can I double the recipe, and should I adjust the simmering time?

Yes, you can double the recipe easily. Just use a large enough skillet or Dutch oven. The simmering time may increase slightly—add 5–10 minutes and stir more frequently to ensure even cooking and prevent sticking.