Last Updated on September 1, 2025 by Casia Valdés
Green Chile Picadillo is the kind of dish that bridges comfort and flavor beautifully. A simple skillet meal with roots in traditional Mexican cooking, it brings together tender ground beef, roasted green chiles, tomatoes, and potatoes—all simmered in warm spices for a deeply satisfying bite. This is the kind of food that reminds you of abuela’s kitchen: no-fuss, soul-warming, and packed with flavor.
My family has always made picadillo a little differently. Some versions are tomato-forward and saucy, while others are drier and chunkier. This green chile version is one of my favorites because it layers the smoky heat of roasted chiles with soft potatoes and savory beef for a well-rounded dish. Whether you spoon it into warm tortillas, top it over fluffy rice, or serve it with beans, it’s the kind of weeknight dinner that checks all the boxes—easy, hearty, and filled with heritage.
Table of Contents
Why You’ll Love This Recipe
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One-pan meal – Minimal cleanup, maximum flavor
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Bold and smoky – Roasted green chiles elevate every bite
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Filling and family-friendly – Feeds a crowd and can be made mild or spicy
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Versatile – Serve in tacos, burritos, over rice, or on its own
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Meal-prep ready – Stores beautifully for quick lunches or dinners
Ingredients (Serves 4–6)
For the Picadillo:
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1 lb ground beef (or substitute ground pork or turkey)
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1 onion, finely chopped
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2 cloves garlic, minced
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2–3 green chiles (like Hatch or poblano), roasted, peeled, and chopped
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2 medium tomatoes, diced
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1 large potato, peeled and diced
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½ cup peas (optional)
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½ tsp ground cumin
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½ tsp ground coriander
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½ tsp dried oregano
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Salt and pepper, to taste
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¼ cup beef broth or water
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2 tbsp olive oil
Instructions
Step 1: Prepare the Green Chiles
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Roast the chiles over an open flame or under a broiler until their skins blister and char.
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Transfer to a bowl and cover with a plate or plastic wrap to steam for 10 minutes.
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Once cooled, peel off the skins, remove the seeds, and chop the chiles. Set aside.
Step 2: Cook the Ground Beef
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In a large skillet, heat the olive oil over medium heat.
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Add the ground beef and cook, breaking it up with a spoon, until fully browned.
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Remove from the skillet and set aside, leaving a bit of the rendered fat for cooking the vegetables.
Step 3: Sauté the Aromatics
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In the same skillet, add the chopped onion and garlic.
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Cook until the onion becomes translucent and aromatic, about 4–5 minutes.
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Stir in the diced potatoes and continue to sauté for another 5 minutes, letting them slightly soften.
Step 4: Combine Ingredients
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Return the cooked beef to the skillet.
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Add in the chopped roasted green chiles, diced tomatoes, and peas (if using).
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Sprinkle in cumin, coriander, oregano, salt, and pepper.
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Mix well to ensure all the flavors are evenly distributed.
Step 5: Simmer the Picadillo
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Pour in the beef broth or water.
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Lower the heat, cover the skillet, and let it simmer gently for 20–25 minutes.
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Stir occasionally and cook until the potatoes are fork-tender and the flavors meld beautifully.
Step 6: Final Seasoning
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Uncover and let the liquid reduce slightly if needed.
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Taste the picadillo and adjust with more salt, pepper, or spices if desired.
Step 7: Serve
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Serve hot, garnished with fresh cilantro or a squeeze of lime juice.
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Enjoy with warm tortillas, over a bed of white rice, or with a side of refried beans.
Serving Suggestions
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Taco filling: Spoon into warm corn or flour tortillas
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Rice bowl base: Serve over white or Spanish rice
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Burrito stuffing: Wrap it with cheese and beans
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Tostada topping: Layer onto crispy tortillas and top with lettuce and crema
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Leftover idea: Use in quesadillas or stuff into empanadas
Tips & Variations
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Make it spicy: Use more jalapeños or add a pinch of cayenne
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Go meatless: Swap beef for lentils or crumbled tofu
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Add veggies: Try corn, zucchini, or spinach for added bulk
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Stretch it: Add a second potato or more peas for extra servings
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Roast tomatoes: For deeper flavor, roast the tomatoes with the chiles
Frequently Asked Questions
Can I freeze Green Chile Picadillo?
Yes! Let it cool completely and store in an airtight container for up to 3 months.
Can I make it in advance?
Definitely. The flavor improves after a day in the fridge. Just reheat on the stove or microwave.
What if I don’t have fresh green chiles?
Canned green chiles can be used in a pinch—just drain before adding.
Can I make it saucier?
Add more broth or a splash of tomato sauce for a wetter consistency.
What’s the best way to roast chiles?
The broiler method is easiest. Place them under the broiler for 5–7 minutes, turning until blistered on all sides.
Final Thoughts
Green Chile Picadillo is a recipe that deserves a spot in your regular rotation. It’s packed with flavor, easy to make, and wonderfully flexible for any style of meal—from quick weeknight tacos to comforting rice bowls. The roasted green chiles give this dish an earthy heat that balances beautifully with the soft potatoes and savory beef.
It’s one of those humble, everyday dishes that never fails to impress. Whether you’re cooking for your family or meal prepping for the week, this picadillo hits the mark every single time.
Green Chile Picadillo
Ingredients
Method
- Roast the chiles over an open flame or under a broiler until their skins blister and char.
- Transfer to a bowl and cover with a plate or plastic wrap to steam for 10 minutes.
- Once cooled, peel off the skins, remove the seeds, and chop the chiles. Set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the ground beef and cook, breaking it up with a spoon, until fully browned.
- Remove from the skillet and set aside, leaving a bit of the rendered fat for cooking the vegetables.
- In the same skillet, add the chopped onion and garlic.
- Cook until the onion becomes translucent and aromatic, about 4–5 minutes.
- Stir in the diced potatoes and continue to sauté for another 5 minutes, letting them slightly soften.
- Return the cooked beef to the skillet.
- Add in the chopped roasted green chiles, diced tomatoes, and peas (if using).
- Sprinkle in cumin, coriander, oregano, salt, and pepper.
- Mix well to ensure all the flavors are evenly distributed.
- Pour in the beef broth or water.
- Lower the heat, cover the skillet, and let it simmer gently for 20–25 minutes.
- Stir occasionally and cook until the potatoes are fork-tender and the flavors meld beautifully.
- Uncover and let the liquid reduce slightly if needed.
- Taste the picadillo and adjust with more salt, pepper, or spices if desired.
- Serve hot, garnished with fresh cilantro or a squeeze of lime juice.
- Enjoy with warm tortillas, over a bed of white rice, or with a side of refried beans.
