Prepare ingredients: Roast, peel, and chop green chiles (if using fresh). Dice potatoes and vegetables.
Sauté aromatics: Heat olive oil in a skillet or Dutch oven over medium heat. Add onion and cook until translucent, about 3–4 minutes. Add garlic and sauté another 30 seconds.
Brown the beef: Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Drain excess fat if necessary.
Add potatoes and seasonings: Stir in diced potatoes, cumin, oregano, salt, and pepper. Sauté for 2 minutes to coat.
Add tomatoes and chiles: Mix in diced tomatoes, tomato paste, and roasted green chiles. Stir well.
Simmer: Pour in broth, cover, and reduce heat to low. Simmer 20–25 minutes until potatoes are tender and sauce has thickened.
Finish and serve: Add lime juice and adjust seasonings. Garnish with chopped cilantro.
Serve with warm tortillas, rice, or stuffed into tacos or burritos.
🍽️ Description
Green Chile Picadillo is rich, comforting, and layered with flavor. The roasted chiles bring smoky heat that complements the savory beef and soft potatoes, while tomatoes and lime add freshness and acidity.
The result is a perfect balance of spice, sweetness, and depth, evoking the warm sun and rugged beauty of the Southwest.
Nutritional Information (Per Serving, Approximate)
Nutrient Amount
Calories 310 kcal
Protein 22 g
Fat 14 g
Saturated Fat 5 g
Carbohydrates 26 g
Sugars 5 g
Fiber 4 g
Sodium 480 mg
Iron 3 mg
(Values will vary depending on ingredients and cooking oil used.)
Conclusion
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