Here’s a traditional Green Chile Picadillo 🌶️🍖—simple, comforting, and full of Southwest flavor.
Green Chile Picadillo
Ingredients (Serves 4–6)
- 1 lb ground beef
- 1 tablespoon oil (optional, if beef is lean)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2–3 potatoes, peeled and diced small
- 1 to 1½ cups roasted green chile, chopped (Hatch/Anaheim; mild to hot)
- 1 cup tomato sauce or crushed tomatoes
- ½ cup water or beef broth
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Brown the beef
- In a large skillet over medium heat, brown the ground beef.
- Drain excess grease if needed.
- Add aromatics
- Add onion and garlic; cook 3–4 minutes until softened.
- Add potatoes & seasoning
- Stir in diced potatoes, green chile, cumin, oregano, salt, and pepper.
- Simmer
- Add tomato sauce and broth.
- Bring to a simmer, cover, and cook 20–25 minutes, stirring occasionally, until potatoes are tender and the mixture thickens.
- Serve
- Taste and adjust seasoning.
How to Serve
- 🌮 Tacos, burritos, or enchiladas
- 🍚 Over rice or beans
- 🍳 With eggs for breakfast
- 🫓 Stuffed into empanadas or sopapillas
Tips & Variations
- 🌶 Add jalapeño or serrano for extra heat
- 🥔 Swap potatoes for sweet potatoes
- 🍅 Use diced tomatoes for a chunkier picadillo
- 🌿 Finish with fresh cilantro and lime juice
If you want, I can also share a New Mexico no-tomato version or a slow-cooker picadillo.
