When you’re craving authentic Mexican comfort food that comes together quickly, this Green Chile Picadillo delivers bold, smoky flavors that satisfy the whole family. This traditional dish combines seasoned ground beef with roasted green chiles, tender potatoes, and warm spices for a versatile dinner that works beautifully in tacos, over rice, or even stuffed into burritos. Ready in under an hour with straightforward steps and everyday ingredients, it brings the warmth of home-cooked Mexican cuisine to your weeknight table without any fuss.
The roasted chiles add a depth of flavor that makes this picadillo stand out, and the combination of textures keeps every bite interesting.
Why You’ll Love This Green Chile Picadillo
This recipe strikes the perfect balance between easy weeknight cooking and restaurant-quality flavor. The ground beef provides substantial protein while the potatoes add heartiness and help stretch the meal to feed more people. Roasting the green chiles yourself creates a smoky, complex flavor that canned chiles simply can’t match, though they work in a pinch when time is tight.
Everything cooks in one skillet, which means minimal cleanup after dinner. The dish is naturally versatile—serve it however your family prefers, whether that’s tucked into warm tortillas, spooned over rice, or even layered in a taco salad. The warm spices like cumin and coriander bring authentic Mexican flavors without being overpowering or too spicy for kids.
Leftovers taste even better the next day as the flavors continue to meld, and the recipe scales easily if you’re feeding a crowd. It’s budget-friendly, uses ingredients you can find at any grocery store, and offers plenty of room for customization based on what you have in your pantry.
Ingredients for Green Chile Picadillo
I use 85/15 ground beef for this recipe because it provides enough fat to keep everything flavorful without making the dish greasy. The potato is essential—it soaks up all the savory juices and adds substance that makes this a complete meal.
The Protein & Veggies:
- 1 lb ground beef (pork or turkey also work)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 large potato, peeled and diced
- 2 medium tomatoes, diced
- ½ cup peas, optional
The Green Chiles:
- 2–3 green chiles (Hatch or Poblano), roasted, peeled, and chopped
The Aromatics:
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp dried oregano
- Salt and pepper, to taste
Liquid & Oil:
- ¼ cup beef broth or water
- 2 tbsp olive oil
Fresh Hatch or Poblano chiles are my first choice here—Hatch chiles have a slightly fruity heat while Poblanos are milder and earthier. If you can’t find fresh chiles, a 4-ounce can of diced green chiles works, but you’ll miss some of that smoky depth. Choose russet or Yukon Gold potatoes for the best texture; they hold their shape while absorbing all the savory flavors.
The combination of cumin, coriander, and oregano creates that classic Mexican flavor profile. Fresh tomatoes add brightness and natural acidity, but canned diced tomatoes (drained) work fine if fresh aren’t available. The peas are optional but add a pop of sweetness and color that balances the savory beef and smoky chiles.
How to Make Green Chile Picadillo
Getting the chiles properly roasted is the key to deep, authentic flavor, so don’t rush this step even though it adds a bit of time up front.
- Start by roasting the green chiles. Place them directly over a gas flame or under the broiler, turning frequently with tongs until the skin is charred and blistered all over, about 5-7 minutes total. The skin should be mostly blackened. Transfer the charred chiles to a bowl, cover tightly with plastic wrap or a lid, and let them steam for 10 minutes. This steaming loosens the skin and makes peeling easy. Once cooled, peel off the charred skin, remove the stems and seeds, and chop the flesh into bite-sized pieces. The roasted chiles will have a smoky, slightly sweet flavor that forms the backbone of this dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it into small crumbles with a wooden spoon. Cook for 5-6 minutes until browned and no pink remains. Use a slotted spoon to transfer the cooked beef to a plate, leaving the fat and drippings in the pan.
- In the same skillet, reduce the heat to medium and add the chopped onion. Cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Toss in the diced potato and stir everything together, letting the potatoes cook for about 5 minutes. This gives them a head start on becoming tender and allows them to pick up flavor from the pan drippings.
- Return the browned beef to the skillet. Add the roasted green chiles, diced tomatoes, peas (if using), cumin, coriander, oregano, salt, and pepper. Stir everything together thoroughly so the spices coat the meat and vegetables evenly.
- Pour in the beef broth, stirring to scrape up any browned bits stuck to the bottom of the pan. Those bits add rich flavor to the final dish. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 20-25 minutes, stirring occasionally to prevent sticking. The potatoes should be fork-tender and the flavors should meld together beautifully during this time.
- Remove the lid and let the picadillo simmer for another 3-5 minutes if you prefer a drier consistency. Some liquid is good—it keeps everything moist and flavorful—but you can cook it down to your preference. Taste and adjust the seasoning, adding more salt, pepper, or a squeeze of lime juice if needed.
- Serve the picadillo hot, garnished with fresh cilantro and a wedge of lime on the side. The lime brightens everything and adds a fresh citrus note that complements the smoky chiles perfectly.
The finished picadillo should have tender potatoes, well-seasoned beef, and just enough liquid to keep everything cohesive without being soupy.
What to Serve with Green Chile Picadillo
This picadillo is incredibly versatile and pairs well with a variety of classic Mexican sides and serving styles.
Warm Flour Tortillas: Soft, warm tortillas are perfect for wrapping up the picadillo taco-style, letting everyone build their own with toppings like sour cream, cheese, and salsa.
Mexican Rice: Fluffy rice seasoned with tomato and spices makes a classic pairing that soaks up the flavorful juices from the picadillo and turns this into a complete, satisfying meal.
Refried Beans: Creamy refried beans add protein and richness, and their smooth texture contrasts nicely with the chunky, hearty picadillo.
Black Beans: Simple black beans seasoned with cumin and lime offer a lighter alternative to refried beans while still providing that classic Mexican side dish experience.
Mexican Street Corn: Grilled corn slathered with mayo, cotija cheese, lime, and chili powder brings a sweet, tangy, smoky element that balances the savory beef.
Simple Salad: A crisp lettuce salad with tomatoes, avocado, and a lime-cilantro dressing adds freshness and keeps the meal from feeling too heavy.
Chips and Salsa: Tortilla chips with fresh salsa or guacamole round out the meal and give you something crunchy to snack on alongside the soft, savory picadillo.
Pro Tips & Variations
Roasting Shortcuts: If you don’t have a gas stove, roast the chiles under the broiler on a baking sheet, turning them every few minutes until evenly charred. A grill also works beautifully and adds even more smoky flavor.
Use Canned Chiles: When you’re pressed for time, a 4-ounce can of diced green chiles saves you the roasting step. The flavor won’t be quite as deep, but it’s a solid weeknight shortcut.
Dice Potatoes Small: Cutting the potato into small, uniform pieces ensures they cook through during the simmering time without getting mushy or staying hard in the center.
Adjust the Heat: Poblano chiles are mild, while Hatch chiles range from mild to hot depending on the variety. Taste a small piece of your roasted chile to gauge the heat level, and add more or less accordingly.
Swap the Protein: Ground pork adds a slightly sweeter flavor and is traditional in many picadillo recipes. Ground turkey or chicken work for a leaner option—just season generously since they’re milder than beef.
Add More Vegetables: Diced carrots, bell peppers, or zucchini can be added along with the potatoes for extra nutrition and color.
Make It Saucier: If you prefer a wetter picadillo, increase the beef broth to ½ cup and skip the final uncovered simmer. This makes it perfect for spooning over rice or stuffing into burritos.
Spice It Up: Add a diced jalapeño with the onions or stir in a pinch of cayenne for extra heat. A splash of hot sauce at the end also works.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making this one of those dishes that actually tastes better the next day. I find that the potatoes absorb more of the seasonings overnight, giving you even richer flavor.
Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through to ensure even heating. For larger amounts, reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it seems dry.
This picadillo freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave. The texture of the potatoes may soften slightly after freezing, but the flavor remains excellent.
Common Questions
Can I use a different type of potato? Russet or Yukon Gold potatoes work best because they hold their shape while absorbing flavors. Avoid red or waxy potatoes, which tend to stay firmer and don’t soak up the sauce as well.
Do I have to roast the chiles myself? No, canned diced green chiles are a convenient substitute. Use a 4-ounce can and add it when you would add the roasted fresh chiles. The flavor will be milder and less smoky, but it’s a practical shortcut.
Can I make this in a slow cooker? Yes, brown the beef first, then add everything except the peas to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the peas during the last 30 minutes of cooking.
What if I can’t find Hatch or Poblano chiles? Anaheim chiles are a good mild substitute. In a pinch, canned diced green chiles or even a jar of roasted red peppers (drained) can work, though the flavor profile will shift slightly.
How do I make this spicier? Use hotter Hatch chiles, add a diced jalapeño or serrano pepper, or stir in a teaspoon of your favorite hot sauce. Chili powder or cayenne can also add heat if fresh chiles aren’t available.
This Green Chile Picadillo brings authentic Mexican flavors to your table with minimal effort, making it a reliable choice for busy weeknights when you want something hearty and satisfying. Give this one a try when you’re ready for a dinner that feels special without keeping you in the kitchen all evening.
Green Chile Picadillo
Ingredients
Equipment
Method
- Roast green chiles over a gas flame or under the broiler, turning frequently, until skin is charred and blistered all over, about 5-7 minutes. Transfer to a bowl, cover tightly, and let steam for 10 minutes. Peel off charred skin, remove stems and seeds, and chop into bite-sized pieces.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5-6 minutes, breaking into small crumbles, until browned and no pink remains. Transfer beef to a plate using a slotted spoon, leaving drippings in the pan.
- Reduce heat to medium. Add chopped onion to the skillet and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.
- Add diced potato to the skillet and cook for 5 minutes, stirring occasionally, to begin softening.
- Return browned beef to the skillet. Add roasted green chiles, diced tomatoes, peas (if using), cumin, coriander, oregano, salt, and pepper. Stir to combine thoroughly.
- Pour in beef broth, stirring to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer, then reduce heat to low.
- Cover and simmer for 20-25 minutes, stirring occasionally, until potatoes are fork-tender and flavors have melded.
- Remove lid and simmer for 3-5 minutes more if you prefer a drier consistency. Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro and lime wedges. Great in warm tortillas or over rice.
