Here’s a flavorful Green Chile Picadillo recipe — a zesty twist on the classic Latin dish using green chiles for a bright, slightly spicy flavor. Perfect for dinner with rice, tortillas, or even stuffed into peppers.
🌶️ Green Chile Picadillo
Ingredients (Serves 4)
- 1 lb (450 g) ground beef (or ground turkey for a lighter option)
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 2–3 medium green chiles (like Hatch, Anaheim, or poblano), roasted, peeled, and chopped
- 1 medium tomato, diced (or ½ cup tomato sauce)
- 1 small carrot, diced
- ½ cup peas (optional)
- ¼ cup green olives, sliced (optional)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chili powder (optional, for extra heat)
- Salt and black pepper to taste
- 2 tbsp olive oil or vegetable oil
- ¼ cup chicken or beef broth (optional, for a slightly saucy texture)
Instructions
- Prepare the chiles: Roast over an open flame or under a broiler until charred. Peel, deseed, and chop.
- Heat oil in a skillet over medium heat. Sauté onion and garlic until soft (3–4 minutes).
- Add ground meat and cook until browned, breaking it up with a spoon.
- Add carrot, tomato (or sauce), green chiles, cumin, paprika, chili powder, salt, and pepper. Stir and cook 5–7 minutes until flavors meld.
- Mix in peas and olives (if using) and cook 2–3 more minutes.
- Add broth if you prefer a slightly saucy consistency. Simmer 3–5 minutes.
- Taste and adjust seasoning.
Serving Suggestions
- Over white or brown rice
- With warm tortillas for tacos or burritos
- Stuffed into bell peppers or poblano peppers
- Topped with fresh cilantro, avocado, or a squeeze of lime
Optional Variations
- Cheesy Green Chile Picadillo: Stir in shredded cheese at the end.
- Spicy Version: Add chopped jalapeño or serrano peppers.
- Vegetable Boost: Add zucchini, corn, or diced potatoes.
If you want, I can also give you a one-pan oven-baked Green Chile Picadillo version for a quick, low-mess dinner.
Do you want me to do that?
