Go Back

Green Chile Picadillo

A traditional Mexican ground beef dish with roasted green chiles, potatoes, and warm spices, perfect for tacos or served over rice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1/2 cup peas optional
  • 2-3 green chiles (Hatch or Poblano) roasted, peeled, and chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • 1/4 cup beef broth or water
  • 2 tbsp olive oil
  • Fresh cilantro and lime wedges for serving

Equipment

  • Large skillet with lid
  • Tongs for roasting chiles
  • Bowl for steaming chiles
  • wooden spoon
  • Slotted spoon

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add diced potato to the skillet and cook for 5 minutes, stirring occasionally, to begin softening.
  5. 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.
  6. 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.
  7. Cover and simmer for 20-25 minutes, stirring occasionally, until potatoes are fork-tender and flavors have melded.
  8. Remove lid and simmer for 3-5 minutes more if you prefer a drier consistency. Taste and adjust seasoning as needed.
  9. Serve hot, garnished with fresh cilantro and lime wedges. Great in warm tortillas or over rice.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Flavors improve overnight. Reheat on stovetop or in microwave, adding a splash of broth if dry. Freezes well for up to 3 months. Thaw overnight in refrigerator before reheating. Substitutions: Use canned diced green chiles (4 oz can) instead of fresh for a shortcut. Swap ground beef for pork, turkey, or chicken. Use russet or Yukon Gold potatoes for best texture. Canned diced tomatoes (drained) work if fresh aren't available. Serving Suggestions: Serve in warm flour or corn tortillas, over Mexican rice, stuffed in burritos, or as a taco filling. Top with sour cream, shredded cheese, or avocado. Tips: Dice potatoes small and uniform for even cooking. Taste roasted chiles to gauge heat level before adding. Adjust beef broth amount based on desired consistency.