Green Chile Picadillo (Print version)
Ground beef, roasted green chiles, and tender potatoes simmered together in one skillet. A 30-minute New Mexican dinner that becomes a household staple fast.
# Ingredients:
For the picadillo
01 -
1 tablespoon vegetable oil
02 -
1 lb (450 g) ground beef, 80/20
03 -
1/2 medium yellow onion, diced
04 -
2 cloves garlic, minced
05 -
3 medium Russet or Yukon Gold potatoes (about 1 lb / 450 g total), peeled and cut into 1/2-inch dice
06 -
3 to 4 roasted green chiles (Hatch or Anaheim), peeled, seeded, and chopped
07 -
1 teaspoon ground cumin
08 -
1 teaspoon dried oregano (Mexican oregano preferred)
09 -
1 teaspoon salt, plus more to taste
10 -
1/2 teaspoon black pepper
11 -
1 1/2 cups (355 ml) beef broth
12 -
1 tablespoon tomato sauce (optional)
# Instructions:
01 -
Heat the oil in a large heavy skillet over medium-high heat. Add the ground beef and break it up with a spoon. Cook for 7 to 8 minutes until well browned with no pink remaining. Drain most of the excess fat, leaving a thin layer in the pan.
02 -
Reduce the heat to medium. Add the diced onion and cook for 3 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds more until fragrant.
03 -
Stir in the diced potatoes and chopped roasted green chiles. Add the cumin, oregano, salt, and pepper. Toss everything to coat evenly in the fat and spices.
04 -
Pour in the beef broth and the tomato sauce if using. Stir to combine. Bring to a simmer, then reduce the heat to low. Cover the skillet and cook for 18 to 22 minutes, stirring every 5 minutes, until the potatoes are completely tender when pierced with a fork. Add a splash more broth if the pan looks dry before the potatoes finish.
05 -
Taste the picadillo and adjust the salt. Serve hot in warm corn or flour tortillas, over rice, or with beans alongside.
# Good to know:
01 -
Hatch chiles are in season late summer (August through September). Frozen fire-roasted green chiles work year-round and are a reliable substitute.
02 -
For a soupier, stew-like consistency, add an extra 1/2 cup of broth and skip draining the fat from the beef.