Green Chile Picadillo (Print version)
Ground beef, roasted green chiles, and diced potatoes simmer together in one skillet for a hearty, smoky New Mexico-style picadillo ready in about 45 minutes.
# Ingredients:
For the picadillo
01 -
1 tablespoon vegetable oil
02 -
1 lb (450 g) ground beef, 80/20 blend
03 -
3 medium Yukon Gold potatoes (about 1 lb / 450 g), peeled and cut into 1/2-inch cubes
04 -
3 roasted Hatch or Anaheim green chiles, peeled, seeded, and chopped (about 3/4 cup)
05 -
1/2 medium white onion, finely chopped
06 -
3 garlic cloves, minced
07 -
1 teaspoon ground cumin
08 -
1 teaspoon dried Mexican oregano
09 -
1 teaspoon kosher salt, plus more to taste
10 -
1/2 teaspoon black pepper
11 -
1 1/2 cups (355 ml) beef broth
12 -
2 tablespoons tomato sauce (optional)
# Instructions:
01 -
Heat the oil in a large 12-inch skillet over medium-high heat. Add the ground beef and let it sit undisturbed for 2 minutes to develop a crust. Break it up and cook until no pink remains, 5 to 7 minutes total. Drain most of the excess grease, leaving about 1 tablespoon in the pan.
02 -
Reduce the heat to medium. Add the chopped onion and cook for 3 to 4 minutes until softened and lightly golden. Stir in the garlic and cook for 1 minute until fragrant.
03 -
Stir in the diced potatoes and chopped roasted green chiles. Cook for 2 minutes, stirring to coat everything in the drippings still in the pan.
04 -
Add the cumin, oregano, salt, and pepper. Stir to combine. Pour in the beef broth and the tomato sauce if you're using it.
05 -
Bring to a gentle boil, then cover and reduce the heat to medium-low. Simmer for 20 to 25 minutes, stirring once or twice, until the potatoes are completely fork-tender and the broth has reduced to a loose, flavorful sauce.
06 -
Adjust salt and cumin as needed. Serve hot with warm tortillas, rice, or beans.
# Good to know:
01 -
Serves 4 as a main dish or up to 6 as a taco or burrito filling.
02 -
Frozen roasted Hatch chiles can substitute for fresh. Thaw, drain, and chop before using.