Green Chile Picadillo

Ingredients

• 454 gground beef (or ground turkey)
• 2–3roasted green chiles (Hatch or poblano)
• 2 mediumtomatoes, diced
• 1 largepotato, peeled and diced
• 1onion, finely chopped
• 2 clovesgarlic, minced
• As neededbeef broth or water
• 30 mlolive oil
• ½ tspground cumin
• ½ tspground coriander
• ½ tspdried oregano
• To tastesalt and pepper

Instructions

1. 1

   Prepare ingredients

   Chop the onion, mince the garlic, dice the tomatoes and potato, and roast the green chiles if they are not already roasted.

2. 2

   Soften aromatics

   Heat the olive oil in a skillet over medium heat. Sauté the onion until translucent, then add the garlic and cook until fragrant.

3. 3

   Brown the beef

   Raise the heat to medium-high and brown the ground beef.

4. 4

   Add vegetables

   Stir in the diced tomatoes, potato, chopped green chiles, optional peas, spices and beef broth or water. Mix well.

5. 5

   Simmer until tender

   Cover and simmer for about 20 minutes, until the potatoes are tender.

6. 6

   Season and serve

   Taste and adjust the seasoning as needed, then serve warm in your preferred way.

What is green chile picadillo?

Picadillo is a family of seasoned minced-meat dishes found in Mexican cooking and across other Latin American cuisines. This version brings together ground beef, potato and tomato with roasted green chiles for a hearty, gently smoky skillet meal.

The combination works because the potato softens in the broth while the tomatoes make a savoury base and the chiles add their distinctive roasted flavour. Serve it as a filling or as a meal in its own right.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 18g protein, 22g carbs, 20g fat.

The potato and tomatoes provide most of the carbohydrates, while the beef supplies protein and much of the fat; olive oil adds further fat. Pair a serving with a vegetable side, or serve it with rice or tortillas if you want a more substantial plate.

Choose and prepare the chiles

Green chiles: Hatch chiles or poblanos both suit the dish. Roast them before chopping if they are not already roasted, as the recipe directs.

Heat level: Chiles vary, so the finished dish may be mild or more pronounced depending on what you use. Start with the recipe’s 2–3 chiles and adjust the seasoning at the end.

Build flavour in the skillet

Onion and garlic: Cook the onion until translucent before adding the garlic. This gives the onion time to soften, while the garlic needs only a brief cook until fragrant.

Beef: Brown the meat over medium-high heat after the aromatics are ready. Stir it into the pan so it cooks through and takes on some colour before the vegetables and liquid go in.

Get the potato texture right

Even pieces: Dice the potato into similarly sized cubes so they cook at roughly the same rate during the covered simmer.

Tenderness: The recipe gives about 20 minutes of simmering time; check a potato piece for tenderness before serving. If it is still firm, continue cooking until tender.

Use broth or water

Liquid: The ingredient list does not specify an amount of beef broth or water, so add enough to support the covered simmer without making the mixture overly soupy.

Finish: Once the potatoes are tender, taste the picadillo and adjust the salt and pepper. The recipe’s seasoning is kept simple so the roasted chiles and spices remain prominent.

Ways to serve it

Tacos: Spoon the warm picadillo into tortillas for a filling meal. Rice: Serve it over rice to make the skillet mixture go further.

On its own: A bowl of picadillo makes a satisfying dinner without an extra base. Add a vegetable side if you would like more variety on the plate.

Recipe notes & tips

• Dice the potato evenly so the pieces become tender at a similar pace.
• Have the vegetables chopped before heating the skillet, as the cooking stages follow one another quickly.
• Let the onion turn translucent before adding the garlic.
• Use broth or water to support the covered simmer, adding only what the mixture needs.
• Check a potato piece before ending the simmer rather than relying on time alone.
• Taste and adjust salt and pepper just before serving.

Variations

• Use turkey: Swap the ground beef for ground turkey as suggested in the ingredient list.
• Choose poblanos: Use roasted poblano chiles for the green-chile element.
• Add peas: Stir in the optional peas mentioned in the method with the vegetables and seasonings.
• Serve in tacos: Spoon the warm picadillo into tortillas.
• Serve with rice: Place the picadillo over cooked rice for a heartier meal.

Common mistakes to avoid

• Uneven potato cubes: They may cook at different rates, so cut them into similar-sized pieces.
• Garlic cooked too long: Add it after the onion is translucent and cook only until fragrant.
• Skipping the browning: Brown the beef over medium-high heat before stirring in the vegetables.
• Ending too soon: Check that the potato is tender after about 20 minutes and simmer longer if needed.
• Adding too much liquid: Use broth or water as needed so the dish does not become overly soupy.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in a pan or microwave until hot throughout; add a small splash of water if the mixture seems dry.

Frequently asked questions