Green Chile Picadillo

• servings: 4 servings
• active time: 20 minutes
• total time: 50 minutes

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

Directions

Step 1: Prepare the Green Chiles

Roast the chiles over an open flame or under a broiler until their skins blister and char.

Transfer 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.

Step 2: 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 for cooking the vegetables.

Step 3: 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, letting them slightly soften.

Step 4: Combine Ingredients

Return the cooked beef to the skillet.

Add in 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.

Step 5: 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.

Step 6: Final Seasoning

Uncover and let the liquid reduce slightly if needed.

Taste the picadillo and adjust with more salt, pepper, or spices if desired.

Step 7: 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.