Green Chile Picadillo with Beef and Roasted Chiles (Print version)

A cozy one-skillet green chile picadillo with ground beef, tender potatoes, roasted chiles, cumin, oregano, and cilantro.

# Ingredients:

For the skillet

01 - 2 tablespoons (30 ml) vegetable oil
02 - 1 medium yellow onion, diced
03 - 1 medium green bell pepper, diced
04 - 1 lb (450 g) lean ground beef
05 - 3 cloves garlic, minced
06 - 1 medium Yukon Gold potato, cut into 1/2-inch dice
07 - 1 cup (150 g) roasted peeled chopped green chiles, Hatch, Anaheim, or poblano
08 - 1 cup (240 ml) low-sodium beef broth
09 - 1 tablespoon (15 g) tomato sauce, optional

Seasonings and finish

10 - 1 teaspoon ground cumin
11 - 1 teaspoon dried Mexican oregano or regular oregano
12 - 1/2 teaspoon smoked paprika
13 - 1 teaspoon kosher salt, plus more to taste
14 - 1/2 teaspoon black pepper
15 - 2 tablespoons chopped fresh cilantro
16 - 1 lime, cut into wedges

# Instructions:

01 - Dice the onion, bell pepper, and potato. Chop the roasted green chiles and mince the garlic so everything is ready before cooking starts.
02 - Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 4-5 minutes, stirring often, until softened but not browned.
03 - Add the ground beef and break it into small crumbles. Cook for 6-8 minutes until no pink remains and some browned bits form on the bottom of the skillet. Drain excess fat if needed.
04 - Stir in the garlic, cumin, oregano, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Add the diced potato, roasted green chiles, beef broth, and tomato sauce if using. Bring to a simmer, cover, and cook over medium-low heat for 18-22 minutes, stirring occasionally, until the potatoes are fork-tender.
06 - Uncover and simmer for 3-5 minutes if the mixture looks too loose. The picadillo should be moist but not soupy.
07 - Taste and adjust salt. Rest for 5 minutes, then top with cilantro and serve with lime wedges, warm tortillas, rice, or beans.

# Good to know:

01 - Roast fresh chiles for the smokiest flavor, or use drained canned diced green chiles for speed.
02 - Cut potatoes small so they cook evenly in the covered skillet.
03 - Leftovers keep well for up to 4 days in the refrigerator.

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