Green Chile Picadillo

Here’s a comforting, flavorful Green Chile Picadillo—a Southwestern/New Mexican–style dish that’s great with tortillas, rice, or as a filling.

Green Chile Picadillo (Serves 4–6)

Ingredients

• 1½ lb ground beef (80/20 preferred)

• 1 tbsp oil (if needed)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1½–2 cups roasted green chile, chopped (Hatch or Anaheim)

• 2 medium potatoes, peeled and diced small

• 1 cup beef broth or water

• 1 tsp salt (to taste)

• ½ tsp black pepper

• ½ tsp ground cumin

• ½ tsp dried oregano

• Optional: ¼ tsp smoked paprika or chili powder

Instructions

1. Brown beef: In a large skillet or Dutch oven over medium heat, brown the ground beef. Drain excess fat if needed.

2. Sauté aromatics: Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.

3. Add chiles & seasoning: Stir in green chile, salt, pepper, cumin, oregano, and optional spices.

4. Add potatoes: Mix in diced potatoes and broth.

5. Simmer: Cover and cook on low 20–25 minutes, stirring occasionally, until potatoes are tender and liquid thickens.

6. Adjust seasoning and serve hot.

Serving Ideas

• Spoon into warm flour tortillas or corn tortillas

• Serve over rice or refried beans

• Use as a filling for burritos, tacos, enchiladas, or stuffed peppers

• Top with shredded cheese or a fried egg

Variations

• Pork or turkey: Substitute ground pork or turkey.

• Extra heat: Add chopped jalapeño or serrano.

• Tomato-free: Traditional New Mexican style (as written), or add ½ cup diced tomatoes if preferred.

If you want a slow cooker version, pressure cooker, or a New Mexico–authentic heat level, I can adjust it for you. 🌶️