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Green Chile Picadillo

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Green Chile Picadillo is a comforting Southwestern dish made with seasoned ground beef, roasted green chiles, potatoes, onions, garlic, and flavorful spices. It’s hearty, easy to prepare, and incredibly versatile. Serve it with warm flour tortillas, rice, beans, or use it as a filling for burritos, tacos, enchiladas, or stuffed peppers.

What Is Green Chile Picadillo?

Unlike traditional Mexican picadillo that often includes tomatoes, raisins, and olives, Green Chile Picadillo features roasted green chiles as the star ingredient. The mild heat and smoky flavor of the chiles combine beautifully with tender potatoes and savory ground beef.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Difficulty: Easy

Equipment

  • Large skillet or sauté pan
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons
  • Potato peeler
  • Lid for skillet

Ingredients

Main Ingredients

  • 2 pounds ground beef (80/20 or lean)
  • 2 tablespoons vegetable oil (if using lean beef)
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 cups roasted Hatch green chiles, chopped
  • 2 medium russet potatoes, peeled and diced
  • 1 cup beef broth
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder (optional)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Optional Ingredients

  • 1 cup frozen corn
  • ½ cup diced tomatoes
  • 1 jalapeño, minced
  • Fresh cilantro
  • Lime wedges
  • Shredded Monterey Jack cheese

Ingredient Notes

Ground Beef

Choose 80/20 ground beef for the richest flavor. Lean beef works well too but may require extra oil.

Green Chiles

Fresh roasted Hatch green chiles provide the best flavor. Frozen or canned roasted green chiles are excellent alternatives.

Potatoes

Russet potatoes become soft and creamy. Yukon Gold potatoes also work beautifully.

Beef Broth

Adds moisture while creating a flavorful sauce.

Instructions

Step 1: Brown the Beef

Heat a large skillet over medium-high heat.

Add oil if needed.

Cook ground beef for about 6–8 minutes, breaking it apart until browned.

Drain excess grease if necessary.

Step 2: Add Onion and Garlic

Add diced onions.

Cook for 4–5 minutes until softened.

Stir in garlic and cook for 1 minute until fragrant.

Step 3: Add Potatoes

Mix in diced potatoes.

Cook for about 5 minutes, stirring occasionally.

The potatoes will begin absorbing the beef flavor.

Step 4: Add Green Chiles

Stir in roasted chopped green chiles.

Mix well so everything is evenly coated.

Step 5: Season

Add:

  • Salt
  • Pepper
  • Cumin
  • Smoked paprika
  • Oregano
  • Garlic powder
  • Onion powder
  • Chili powder

Stir thoroughly.

Step 6: Add Broth

Pour in beef broth.

Bring to a gentle simmer.

Cover with a lid.

Reduce heat to medium-low.

Cook for 15–20 minutes until potatoes are fork-tender.

Step 7: Finish

Remove the lid.

If the mixture seems too watery, simmer uncovered for another 5 minutes.

Taste and adjust seasoning.

Sprinkle with chopped cilantro before serving.

Serving Suggestions

Green Chile Picadillo pairs wonderfully with:

  • Warm flour tortillas
  • Corn tortillas
  • Spanish rice
  • Refried beans
  • Mexican rice
  • Fried eggs for breakfast
  • Burritos
  • Tacos
  • Nachos
  • Stuffed baked potatoes

Optional Toppings

  • Shredded cheddar cheese
  • Monterey Jack cheese
  • Sour cream
  • Fresh cilantro
  • Diced avocado
  • Sliced jalapeños
  • Lime wedges
  • Hot sauce

Tips for Success

  • Roast fresh Hatch chiles for the best smoky flavor.
  • Dice potatoes into small, even pieces so they cook evenly.
  • Simmer gently to keep the potatoes intact.
  • Let the picadillo rest for 5 minutes before serving so the flavors meld together.
  • Taste before serving, as green chiles vary in heat and saltiness.

Variations

Turkey Green Chile Picadillo

Replace ground beef with ground turkey for a lighter version.

Pork Picadillo

Use ground pork for a richer flavor.

Extra Spicy

Add serrano peppers, cayenne pepper, or hot Hatch chiles.

Cheesy Version

Stir in 1 cup shredded Monterey Jack cheese just before serving.

Low-Carb Version

Replace potatoes with diced cauliflower.

Bean Version

Add one can of drained pinto or black beans.

Storage

Refrigerator:

Store in an airtight container for up to 4 days.

Freezer:

Freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Reheating

Stovetop: Warm over medium heat with a splash of broth if needed.

Microwave: Heat in 1-minute intervals, stirring between each, until hot.

Nutrition Information (Approximate Per Serving)

  • Calories: 420
  • Protein: 27g
  • Fat: 25g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Sugar: 3g
  • Sodium: 610mg
  • Cholesterol: 85mg

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