Green Chile Picadillo Beef

Green Chile Picadillo fills the house with the best cozy aroma every time I make it. This is the kind of hearty homestyle meal that brings everyone to the table with a smile thanks to its tender potatoes savory beef and the kick of fresh green chiles. If you want a satisfying dinner that is vibrant and deeply comforting this classic dish delivers in every way.

The first time I cooked picadillo with freshly roasted green chiles instead of canned was a game changer for taste. It became my go to dish for family gatherings and even picky eaters ask for seconds.

Ingredients

• Ground beef: Forms the base giving a rich meaty flavor. Select lean meat for less grease and easier cleanup.
• Diced onion: Adds sweetness as it cooks go for firm onions with papery skins and no dark or soft spots.
• Garlic: Makes the flavor deeper and more savory fresh cloves are best for brightness.
• Green bell pepper: Brings crunch and a mild pepper note choose glossy unblemished peppers.
• Green chiles: The signature component roasted and peeled for the best flavor. Fresh is unbeatable but canned is a convenient backup.
• Potato: Helps bulk up the dish while soaking up flavor. Yukon Gold or russet potatoes work well and keep their shape as they cook.
• Ground cumin: The key spice here and adds warmth and earthiness. Try to use a freshly opened jar for full potency.
• Dried oregano: Offers an herbal note. Mexican oregano has a unique citrus undertone if you can find it.
• Paprika: Adds color and a subtle smokiness Spanish paprika is especially vibrant.
• Salt and pepper: Bring everything into balance use flaky kosher salt for the best seasoning control.
• Beef broth or water: Ensures juicy results with an extra savory kick. If possible choose low sodium broth to control seasoning.
• Vegetable oil: Helps sauté and melds all flavors go for neutral options like canola or sunflower oil.
• Fresh cilantro: Provides a final fresh pop on top. Buy a bunch that smells very fragrant with bright green leaves.

Instructions

Prep the Aromatics:

Chop onion bell pepper garlic and green chiles. Peel and dice your potato. This makes sure everything cooks evenly and nothing burns while you juggle steps at the stove.

Sauté Onion:

Warm oil in a large skillet over medium heat. Add diced onion and cook for three to four minutes until just translucent. Stir often so the onions sweat gently and develop natural sweetness rather than brown.

Add Pepper and Garlic:

Toss in minced garlic and diced green bell pepper. Let them cook another two to three minutes until they are bright and just starting to soften. This keeps the pepper vibrant yet tender and prevents the garlic from scorching.

Brown the Beef:

Scatter ground beef into the skillet and break it up well with a sturdy spoon. Let it cook for about five to seven minutes stirring occasionally until it loses all pink color. If you notice a lot of extra fat pooling at the bottom carefully drain it now for a lighter end result.

Season and Add Potatoes:

Sprinkle in your diced potato chopped green chiles cumin oregano paprika salt and pepper. Stir everything thoroughly so the spices bloom and coat every piece of veggie and meat. This is the stage that really defines the profile of a great picadillo.

Simmer:

Pour in beef broth or water to barely cover the mixture. Bring everything to a steady simmer. Drop the heat to low cover and let it bubble away gently for about twenty to twenty five minutes. Stir every so often until your potatoes turn fork tender and all flavors meld perfectly.

Check and Adjust:

Taste and decide if you want a bit more salt or a dash more broth to keep things juicy. If the picadillo feels dry add a splash more liquid so every bite is succulent and balanced.

Rest and Serve:

Take the skillet off heat and let it rest a few moments to settle. Sprinkle chopped cilantro generously across the top for a fresh herby note before serving.

Serve Warm:

Ladle out generous helpings alongside rice tortillas or simply by itself. The combo of rich beef savory potatoes and little bursts of green chile heat is unbeatable.

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My favorite part of this recipe has always been the green chiles. The ritual of roasting and peeling them with my family fills the kitchen with the smell of smoky peppers and always takes me right back to childhood Sunday afternoons. One time my cousin tried adding a few extra types of green chiles for fun and it became an instant hit that everyone wanted to copy.

Storage Tips

This picadillo stores perfectly in an airtight container in the fridge for up to four days. I always think it tastes even better the next day because the spices soak into the potatoes and meat as it sits. You can also freeze portions in resealable bags for up to two months just thaw slowly in the fridge before reheating on the stove.

Ingredient Substitutions

You can easily swap ground turkey or chicken for the beef if you want a lighter meal. If fresh green chiles are hard to find use two small cans of diced green chiles or even a mix of mild jalapeños for an extra kick. For health swaps try sweet potatoes instead of regular potatoes for a touch of sweetness.

Serving Suggestions

This dish shines with simple sides like fluffy white rice or warm corn tortillas. My crowd loves piling picadillo into tortillas with a sprinkle of cheese and a spoon of salsa. You can also use the mixture as a topping for baked potatoes or stuff it into bell peppers before roasting.

Cultural Context

Picadillo is a beloved dish in many Latin American homes and every region has its spin. The green chile version takes special inspiration from the southwest of the United States where chile is king in every kitchen. No matter where you grew up sharing a pot of picadillo is always a comforting family tradition.

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There is nothing better than the smell of onions and chiles as they sizzle in the kitchen to let everyone know dinner is going to be something special. If you have leftovers I recommend serving a fried egg on top the next day for a quick and incredible breakfast.

Frequently Asked Questions

→ Can I use canned green chiles instead of fresh?

Yes, canned diced green chiles are a convenient substitute if you don't have fresh roasted chiles available.

→ What side dishes go well with this dish?

It pairs perfectly with steamed rice, warm tortillas, refried beans, or a simple salad for a complete meal.

→ How spicy is it?

The heat level depends on the type and amount of green chiles used; you can adjust to your preference.

→ Can I substitute the ground beef?

Absolutely. Try ground turkey, chicken, or a plant-based option for different flavors or dietary needs.

→ How do I store leftovers?

Cool to room temperature, then store in an airtight container in the refrigerator for up to three days.

→ Can I make it ahead of time?

Yes, this dish tastes even better as the flavors develop overnight. Reheat gently before serving.