Green Chile Picadillo — or Picadillo Verde — is a cherished Southwestern classic. It brings together ground meat, vegetables, warm spices, and the unmistakable flavor of roasted green chiles. The result is a dish that feels both comfortingly simple and beautifully complex, making it perfect for weeknight meals or special gatherings.

A Balanced, Bold Flavor Profile

What makes Green Chile Picadillo unforgettable is its harmony of flavors. The green chiles add a spicy kick, which balances beautifully with the natural sweetness of onions, carrots, and bell peppers. Ground beef or pork provides richness, while cumin, oregano, and optional cinnamon add depth and fragrance.

A touch of tomato (fresh or sauced) brings gentle acidity. Many cooks brighten the dish even further with a splash of vinegar or lime juice just before serving. The combination creates a vibrant, savory, slightly spicy profile that warms the soul.

Versatility and Delicious Variations

Picadillo is beloved for its adaptability. Every region — and every home cook — puts a personal spin on it. Some versions include raisins, olives, or potatoes for a sweet-savory balance. Others swap meats or adjust the heat according to preference.

You can serve Green Chile Picadillo as a main dish with rice or tortillas, or use it as a filling for:

• Tacos

• Burritos

• Empanadas

• Stuffed peppers

• Breakfast hash with eggs

It’s a dish that evolves with creativity while staying deeply rooted in tradition.

Ingredients

Meat & Vegetables

• 1 lb ground pork or beef

• 1 large onion, diced

• 3 cloves garlic, minced

• 1 carrot, diced

• 1 bell pepper, diced

• 2 medium potatoes, peeled & diced

• 1–2 cups diced green chiles (roasted preferred)

• 1 tomato, diced (or 1/2 cup tomato sauce)

Seasoning & Liquid

• 1 tsp cumin

• 1 tsp dried oregano

• 1 tsp salt (plus more to taste)

• 1 tsp black pepper

• 1 tsp smoked paprika (optional but recommended)

• 1 cup beef broth

• 2 tbsp olive oil

Instructions

1. Brown the Meat

Heat olive oil in a Dutch oven or deep skillet over medium-high heat.
Add the ground beef or pork, breaking it apart as it cooks.
Once browned, drain excess fat if necessary.

2. Sauté the Vegetables

Add onion and garlic. Cook 2–3 minutes until softened.
Add bell pepper and carrot; cook 4–5 minutes, stirring occasionally.

3. Add Potatoes, Green Chiles, and Tomatoes

Stir in the diced potatoes, green chiles, and tomatoes (or tomato sauce).
Mix well so everything is evenly distributed.

4. Season and Simmer

Add cumin, oregano, smoked paprika, salt, and pepper. Stir to combine.
Pour in the beef broth and bring to a boil.
Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally,
or until potatoes and carrots are tender and flavors have developed.

5. Taste and Adjust

Taste and add more salt, pepper, or lime juice if desired.
Simmer uncovered a few extra minutes if you prefer it thicker.

Serving Suggestions

Serve warm with:

• Steamed white rice

• Warm tortillas

• Fresh cilantro on top

• A squeeze of lime

You can also use it as a filling for tacos, burritos, quesadillas, or empanadas.