Ohhh yes — Green Chile Picadillo 🌶️
Comfort food with a little kick: savory ground beef, potatoes, and that unmistakable New Mexico green chile vibe. Cozy, bold, and super versatile.
🌶️ Green Chile Picadillo
Serves: 4–6
Time: ~40 minutes
Ingredients
- 1 lb ground beef (80/20 is perfect)
- 1 tbsp oil (if beef is lean)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups potatoes, small dice (russet or Yukon)
- 1–1½ cups roasted green chile, chopped (Hatch-style if possible)
- 1 cup beef broth or water
- 1 tsp salt (start light)
- ½ tsp black pepper
- ½ tsp cumin
- ½ tsp oregano (Mexican preferred)
- Optional: pinch of cayenne or red chile powder
Instructions
- Heat oil in a large skillet over medium heat.
- Add onion and cook until soft, ~4 minutes.
- Add garlic; cook 30 seconds.
- Add ground beef; brown and break up.
- Stir in potatoes, salt, pepper, cumin, and oregano.
- Add green chile and broth.
- Cover and simmer 15–20 minutes, stirring occasionally, until potatoes are tender.
- Uncover and cook a few minutes more to thicken if needed.
🌮 How to Serve It
- In tortillas (burritos or tacos)
- Over rice
- With fried eggs (breakfast picadillo = elite)
- Stuffed into sopapillas
- As an empanada filling
🔥 Tips & Variations
- Pork version: use ground pork or half beef/half pork
- Extra chile-forward: add a splash of green chile sauce
- Creamy twist: stir in a spoon of sour cream at the end
- Low-carb: swap potatoes for diced zucchini or cauliflower
New Mexico Pro Tips
- Roast and peel your own green chile if you can — worth it.
- Don’t drain the beef too much; fat = flavor.
- Picadillo should be saucy, not soupy.
If you want a red chile version, slow cooker method, or authentic New Mexico vs. Mexican-style comparison, I’m happy to go deeper 🌶️