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Green Chile Picadillo

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Green Chile Picadillo is a comforting Southwestern and Mexican-inspired ground beef dish made with roasted green chiles, potatoes, onions, tomatoes, and warm spices. It’s delicious served with warm flour tortillas, rice, or used as a filling for burritos, tacos, enchiladas, or stuffed peppers.

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Servings: 6

Ingredients

For the Picadillo

  • 2 tablespoons olive oil
  • 1½ pounds (680g) lean ground beef
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium russet potatoes, peeled and diced into ½-inch cubes
  • 2 cups roasted green chiles, peeled, seeded, and chopped
  • 1 (14.5-ounce) can diced tomatoes, with juices
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • 1 bay leaf

Optional Add-Ins

  • 1 cup corn kernels
  • ½ cup frozen peas
  • 1 diced carrot
  • 1 diced zucchini
  • 1 chopped jalapeño for extra heat

Garnishes

  • Chopped fresh cilantro
  • Diced avocado
  • Crumbled queso fresco
  • Lime wedges
  • Sour cream

Instructions

Step 1: Brown the Beef

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add the ground beef and cook for 6–8 minutes, breaking it into small pieces.
  3. Drain excess grease if necessary.

Step 2: Cook the Vegetables

  1. Add the diced onion and cook for about 5 minutes until softened.
  2. Stir in the garlic and cook for 30 seconds.
  3. Add the diced potatoes and cook for another 5 minutes, stirring occasionally.

Step 3: Season

Add:

  • Cumin
  • Oregano
  • Smoked paprika
  • Chili powder
  • Garlic powder
  • Onion powder
  • Salt
  • Pepper

Cook for 1 minute until fragrant.

Step 4: Simmer

  1. Stir in the roasted green chiles.
  2. Add the diced tomatoes, tomato paste, and beef broth.
  3. Add the bay leaf and stir well.
  4. Bring to a gentle boil.
  5. Reduce heat to low.
  6. Cover and simmer for 20–25 minutes, stirring occasionally, until the potatoes are tender.

Step 5: Finish

  1. Remove the bay leaf.
  2. Stir in corn or peas if using and cook for another 3–5 minutes.
  3. Taste and adjust the seasoning with additional salt, pepper, or cumin if needed.

Serving Suggestions

Serve Green Chile Picadillo with:

  • Warm flour tortillas
  • Corn tortillas
  • Mexican rice
  • Refried beans
  • Spanish rice
  • Cilantro-lime rice
  • Stuffed inside burritos
  • Tacos
  • Enchiladas
  • Breakfast burritos with scrambled eggs
  • Over baked potatoes
  • Nachos

Storage

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm in a skillet over medium heat with a splash of beef broth or water, or microwave until heated through.

Tips for the Best Green Chile Picadillo

  • Fresh roasted Hatch green chiles provide the most authentic flavor, but canned roasted green chiles work well too.
  • Dice the potatoes into small, even pieces so they cook evenly.
  • For a richer flavor, use a combination of ground beef and ground pork.
  • Simmer uncovered for the last few minutes if you prefer a thicker consistency.
  • Add extra roasted green chiles or a jalapeño if you enjoy a spicier dish.

Nutrition (Approximate Per Serving)

  • Calories: 355
  • Protein: 26g
  • Carbohydrates: 18g
  • Fat: 20g
  • Saturated Fat: 7g
  • Fiber: 3g
  • Sugar: 4g
  • Sodium: 520mg

This hearty Green Chile Picadillo is packed with savory ground beef, tender potatoes, and smoky roasted green chiles, making it a flavorful and versatile meal that’s perfect for busy weeknights or family dinners.

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