Here’s a simple, flavorful recipe for Green Chile Picadillo — a classic Mexican dish with ground meat, roasted green chiles, and vegetables. Perfect for tacos, tostadas, or rice bowls.
🌶️ Ingredients (Serves 4–6)
Main Ingredients:
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1 lb (450 g) ground beef or ground turkey
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4–5 roasted green chiles (like Hatch or poblano), peeled, seeded, and chopped
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1 medium onion, finely chopped
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2 cloves garlic, minced
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2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
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1 medium potato, peeled and diced into small cubes
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1 small carrot, diced (optional)
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1 tsp cumin powder
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1 tsp dried oregano
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Salt and pepper to taste
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2 tbsp vegetable oil
Optional Garnish:
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Chopped cilantro
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Lime wedges
🥄 Instructions
1. Roast and Prepare Chiles
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Roast chiles over a gas flame, under the broiler, or on a hot skillet until the skin blisters.
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Place in a covered bowl to steam for 5–10 minutes.
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Peel off the skin, remove seeds, and chop finely.
2. Cook the Vegetables
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Heat oil in a skillet over medium heat.
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Sauté onions and garlic until translucent and fragrant.
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Add diced potatoes and carrots (if using). Cook 5–7 minutes until slightly tender.
3. Cook the Meat
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Push vegetables to the side and add ground meat.
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Cook until browned, breaking it apart with a spatula.
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Mix meat with vegetables.
4. Add Tomatoes and Chiles
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Stir in chopped tomatoes and roasted green chiles.
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Add cumin, oregano, salt, and pepper.
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Simmer on low heat 10–15 minutes until potatoes are tender and flavors meld.
5. Serve
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Perfect for tacos, burritos, tostadas, or over rice.
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Garnish with fresh cilantro and a squeeze of lime for extra flavor.
If you want, I can also provide a spicy version with tomatillo sauce and jalapeños that gives this picadillo a bright, tangy kick.
Do you want me to do that?
