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Green Chile Picadillo

Classic Mexican ground beef dish with roasted green chiles, potatoes, and bold spices. Perfect in tacos, rice bowls, or on its own.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Picadillo:
  • 1 lb ground beef or substitute ground pork or turkey
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 2 –3 green chiles like Hatch or poblano, roasted, peeled, and chopped
  • 2 medium tomatoes diced
  • 1 large potato peeled and diced
  • ½ cup peas optional
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp dried oregano
  • Salt and pepper to taste
  • ¼ cup beef broth or water
  • 2 tbsp olive oil

Method
 

Step 1: Prepare the Green Chiles
  1. Roast the chiles over an open flame or under a broiler until their skins blister and char.
  2. Transfer to a bowl and cover with a plate or plastic wrap to steam for 10 minutes.
  3. Once cooled, peel off the skins, remove the seeds, and chop the chiles. Set aside.
Step 2: Cook the Ground Beef
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the ground beef and cook, breaking it up with a spoon, until fully browned.
  3. Remove from the skillet and set aside, leaving a bit of the rendered fat for cooking the vegetables.
Step 3: Sauté the Aromatics
  1. In the same skillet, add the chopped onion and garlic.
  2. Cook until the onion becomes translucent and aromatic, about 4–5 minutes.
  3. Stir in the diced potatoes and continue to sauté for another 5 minutes, letting them slightly soften.
Step 4: Combine Ingredients
  1. Return the cooked beef to the skillet.
  2. Add in the chopped roasted green chiles, diced tomatoes, and peas (if using).
  3. Sprinkle in cumin, coriander, oregano, salt, and pepper.
  4. Mix well to ensure all the flavors are evenly distributed.
Step 5: Simmer the Picadillo
  1. Pour in the beef broth or water.
  2. Lower the heat, cover the skillet, and let it simmer gently for 20–25 minutes.
  3. Stir occasionally and cook until the potatoes are fork-tender and the flavors meld beautifully.
Step 6: Final Seasoning
  1. Uncover and let the liquid reduce slightly if needed.
  2. Taste the picadillo and adjust with more salt, pepper, or spices if desired.
Step 7: Serve
  1. Serve hot, garnished with fresh cilantro or a squeeze of lime juice.
  2. Enjoy with warm tortillas, over a bed of white rice, or with a side of refried beans.