Green Chile Picadillo

Green Chile Picadillo is a savory and comforting dish that brings together the bold flavors of roasted green chiles, tender ground beef, and hearty potatoes. This Mexican-inspired recipe is easy to prepare and versatile, making it perfect for weeknight dinners or casual gatherings.

Whether served with warm tortillas, over rice, or alongside beans, Green Chile Picadillo is a flavorful meal that’s sure to satisfy.

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:

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.

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.

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.

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.

Simmer the Picadillo: 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.

Adjust Seasoning: Taste the dish and adjust the seasoning if necessary. You can add more salt, pepper, or spices according to your preference.

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.

Notes:

Chile Variety: You can adjust the heat level by choosing different types of green chiles. Hatch chiles will give a more authentic flavor, while poblanos offer a milder taste. If you prefer spicier picadillo, consider adding a few jalapeños or serranos.

Peas (Optional): The peas add a touch of sweetness and color to the dish but can be omitted if preferred.

Make it Ahead: Picadillo often tastes even better the next day as the flavors continue to meld. Consider making it a day ahead and reheating before serving.

Serving Suggestions: Serve with warm flour or corn tortillas, over white or Spanish rice, or with a side of refried beans for a complete meal.

Texture: For a chunkier texture, avoid overcooking the potatoes. They should be tender but still hold their shape.

Substitutions: Ground turkey or pork can be used instead of ground beef for a different flavor profile.

Garnishes: Fresh cilantro, lime wedges, or a dollop of sour cream can be added on top for extra flavor and presentation.

Freezing: This dish freezes well. Make a larger batch and freeze portions for a quick meal on busy days.

Low Carb Option: If you’re watching carbs, skip the potatoes and add more vegetables like zucchini or bell peppers.

Vegetarian Version: Substitute the ground beef with a plant-based meat alternative or use crumbled tofu for a vegetarian version.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat instead of ground beef?

Yes, you can substitute ground beef with ground pork, turkey, or even chicken.

The cooking time and method remain the same.

How spicy are the green chiles in this recipe?

The spiciness depends on the type of green chiles you use.

Hatch chiles and poblanos are generally mild to medium.

If you prefer less heat, you can use fewer chiles or a milder variety like Anaheim.

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

Yes, canned green chiles can be used as a substitute for fresh roasted chiles.

Just make sure to drain them before adding to the recipe.

Is there a way to make this recipe vegetarian?

To make a vegetarian version, you can substitute the ground beef with plant-based crumbles or use extra vegetables like zucchini or mushrooms.

Use vegetable broth instead of beef broth.

How can I store leftovers, and how long will they last?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

You can also freeze the picadillo for up to 3 months.

Can I add other vegetables to this recipe?

Absolutely! You can add vegetables like bell peppers, carrots, or corn to the picadillo for extra flavor and nutrition.

What are some good side dishes to serve with Green Chile Picadillo?

This dish pairs well with warm tortillas, rice, refried beans, or a simple side salad.

You can also serve it over mashed potatoes or in tacos.

Can I make this dish ahead of time?

Yes, Green Chile Picadillo can be made ahead of time.

The flavors actually develop more as it sits, making it a great option for meal prep.

What can I do if my picadillo is too dry?

If the picadillo seems too dry, you can add a bit more broth or water to achieve the desired consistency.

Stir and let it simmer for a few more minutes.

Is it necessary to peel the roasted chiles?

Yes, peeling the roasted chiles is recommended because the skin can be tough and bitter.

Steaming them after roasting makes the peeling process easier.