Here’s a tasty, authentic-style Green Chile Picadillo recipe—hearty, flavorful, and perfect for tacos, rice, or even stuffed peppers. 🌶️🥩
Green Chile Picadillo Recipe
Ingredients
- 1 lb (450 g) ground beef (or pork, or a mix)
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
- 1–2 cups roasted green chiles (like Hatch or Anaheim), chopped
- 1 tomato, finely chopped (or 1/2 cup tomato sauce)
- 1/2 cup potatoes, peeled and diced (optional)
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon (optional, for warmth)
- 1/2 tsp oregano
- Salt and pepper, to taste
- 2 tbsp vegetable oil
- Optional: 1/4 cup raisins or chopped olives for sweetness/saltiness
Instructions
1. Sauté Aromatics
- Heat oil in a skillet over medium heat.
- Add onion and cook until soft, about 3–4 minutes.
- Add garlic and cook 1 minute more.
2. Brown the Meat
- Add ground beef and cook until browned, breaking up lumps with a spoon.
- Season with cumin, oregano, cinnamon, salt, and pepper.
3. Add Veggies
- Stir in chopped green chiles, tomato, and potatoes (if using).
- Cook 5–7 minutes until potatoes are tender.
4. Optional Sweet/Savory Touch
- Stir in raisins or olives for depth of flavor.
5. Simmer
- Lower heat, cover, and simmer 5–10 minutes to blend flavors.
- Adjust seasoning as needed.
6. Serve
- Great over rice, in tacos, enchiladas, or stuffed peppers.
- Garnish with fresh cilantro or a squeeze of lime.
Tips
- Roasting the chiles intensifies flavor; you can use canned green chiles if pressed for time.
- Make ahead: Picadillo tastes even better after a few hours as flavors meld.
- Vegetarian version: Substitute cooked lentils or crumbled tofu for meat.
If you want, I can make a super quick 20-minute version of Green Chile Picadillo that uses canned green chiles and no potatoes, perfect for weeknight dinners.
Do you want me to do that?
