Green chile picadillo

Here’s a flavorful Green Chile Picadillo recipe—a spicy, slightly smoky ground beef dish popular in New Mexican and Southwestern cuisine 🌶️🥩

Green Chile Picadillo

1 lb ground beef (or half beef/half pork)
1 medium onion, finely chopped
3 cloves garlic, minced
1–2 cups roasted green chiles, peeled, seeded, and chopped (mild, medium, or hot)
1 medium tomato, diced (or 1/2 cup canned diced tomato)
1 tsp cumin
1 tsp paprika
½ tsp oregano (Mexican oregano if available)
½ tsp salt (adjust to taste)
¼ tsp black pepper
¼ tsp cayenne or red pepper flakes (optional for extra heat)
2 tbsp vegetable oil
Optional: 1–2 tsp sugar (to balance acidity)

Optional Garnishes

Sauté Aromatics
- Heat oil in a skillet over medium heat.
- Add onions and cook 3–4 minutes until soft.
- Stir in garlic, cook 30 seconds until fragrant.
Brown the Meat
- Add ground beef to the skillet.
- Break it apart with a spatula, cooking until browned (~6–8 minutes).
- Drain excess fat if necessary.
Add Spices and Tomatoes
- Stir in cumin, paprika, oregano, salt, pepper, and optional cayenne.
- Mix in diced tomato and cook 3–4 minutes to soften.
Add Green Chiles
- Fold in roasted green chiles.
- Simmer 10–15 minutes over low heat, stirring occasionally.
- Taste and adjust seasoning. Add a pinch of sugar if tomatoes are too acidic.
Serve
- Serve over rice, with warm tortillas, or use as a filling for tacos, enchiladas, or empanadas.
- Garnish with cilantro, queso fresco, or a squeeze of lime.

Roasted Hatch Chiles: Authentic New Mexican flavor comes from roasted Hatch green chiles.
Vegetables: Add diced potatoes, carrots, or peas for a heartier picadillo.
Meat Substitutions: Ground turkey or chicken works for a lighter version.
Freezing: Cooks well in advance—freeze in portions for quick meals.

If you want, I can also provide a green chile picadillo with potatoes & olives version, which is closer to the traditional New Mexican style.

Do you want me to do that?