Green Chile Picadillo 🌶️
A Southwest twist on a Latin American classic
🌶️ Introduction
Green Chile Picadillo is a vibrant, hearty dish that takes the beloved Latin American staple and gives it a bold Southwestern flair. Traditionally made with ground meat, tomatoes, and warm spices, this version celebrates the smoky heat of roasted green chiles — a cornerstone of New Mexican and Tex-Mex cuisine.
Each bite brings together savory beef, tender potatoes, roasted green chiles, and bright tomatoes, creating a satisfying blend of textures and flavors. Whether served over rice, wrapped in tortillas, or tucked into empanadas, it’s a dish that feels both comforting and exciting.
🪶 Origin and Cultural Significance
The name picadillo comes from the Spanish verb picar, meaning “to mince” or “to chop.” Originating in Spain, the dish spread across Latin America and the Philippines, adapting to local tastes and ingredients along the way.
In Northern Mexico and the American Southwest, picadillo took on new life with the addition of green chiles, especially the Hatch chile — a prized variety grown in New Mexico known for its earthy flavor and balanced heat.
Today, Green Chile Picadillo represents the cultural harmony of Spanish, Indigenous, and Mexican influences — a dish that tells the story of family kitchens, chile harvests, and the shared love of bold, soulful food.
🥩 Ingredients (Serves 6–8)
| Ingredient | Quantity |
|---|---|
| Ground beef (80–90% lean) | 1 lb (450 g) |
| Olive oil | 1 tbsp |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Roasted green chiles (Hatch, Anaheim, or poblano), chopped | 1 cup (about 3–4 chiles) |
| Roma tomatoes, diced (or 1 can, 14.5 oz) | 2 large |
| Tomato paste | 1 tbsp |
| Potatoes, peeled and diced small | 2 medium |
| Beef or chicken broth | ¾ cup |
| Cumin powder | 1 tsp |
| Oregano (Mexican preferred) | 1 tsp |
| Salt | To taste |
| Black pepper | ½ tsp |
| Optional: Lime juice | 1 tbsp |
| Optional: Fresh cilantro, chopped | For garnish |
🌽 Optional Additions
- Peas or carrots – for color and texture.
- Raisins and olives – for a Cuban-style sweet-and-savory variation.
- Ground turkey or bison – for a leaner protein option.
- Chopped jalapeños or serrano peppers – for extra heat.
- Corn kernels – to add Southwestern sweetness.
- Diced zucchini – for more veggies and a lighter touch.
💡 Tips for Success
- Use freshly roasted chiles for the best flavor — Hatch or poblano varieties give a perfect balance of smokiness and spice.
- Brown the meat thoroughly before adding other ingredients to build a deep, savory base.
- Simmer slowly to allow the potatoes to soften and the sauce to thicken naturally.
- Adjust seasoning at the end — green chiles vary in heat level.
- Rest before serving to let the flavors meld together beautifully.
🔥 Instructions
- Prepare the ingredients
Roast, peel, and chop green chiles if using fresh. Dice potatoes and prep all vegetables. - Sauté the aromatics
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes. Stir in minced garlic and cook another 30 seconds. - Brown the beef
Add the ground beef, breaking it apart with a spoon. Cook until no longer pink. Drain any excess fat if necessary. - Add potatoes and spices
Stir in diced potatoes, cumin, oregano, salt, and black pepper. Sauté for 2 minutes to coat the potatoes in flavor. - Incorporate tomatoes and chiles
Add the diced tomatoes, tomato paste, and roasted green chiles. Stir to combine. - Simmer to perfection
Pour in the broth, cover, and reduce heat to low. Simmer for 20–25 minutes, until the potatoes are tender and the sauce has thickened. - Finish and serve
Stir in lime juice if desired, and adjust seasoning to taste. Garnish with chopped cilantro before serving.
Serve hot with tortillas, rice, or inside tacos and burritos.
🍽️ Description
Green Chile Picadillo is a comforting yet vibrant dish bursting with layered flavors. The roasted chiles provide smoky heat that enhances the savory beef and soft potatoes, while tomatoes and lime juice brighten the dish with acidity and freshness.
The end result? A perfect balance of spice, sweetness, and depth, evoking the warm, sun-drenched spirit 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 may vary based on ingredients and oil used.)
🌿 Conclusion
Green Chile Picadillo bridges the best of two worlds — the comforting heart of Latin home cooking and the bold, earthy flavors of the American Southwest. It’s spicy yet soothing, rustic yet refined, and above all, it celebrates the deep culinary heritage of chile-loving cultures.
Each spoonful tells a story — of harvests, heritage, and the shared joy of food made with love.
🍴 Serving Suggestions
Enjoy this flavorful picadillo with:
- Warm flour or corn tortillas
- Steamed white or Spanish rice
- Refried or black beans
- Avocado slices and lime wedges
- Grilled corn or roasted vegetables
It also makes a delicious filling for empanadas, burritos, or stuffed bell peppers.
💚 Embracing Healthful Indulgence
To keep your Green Chile Picadillo light and wholesome without losing its rich flavor:
- Swap ground turkey or chicken for beef.
- Use olive oil sparingly and drain extra fat.
- Choose low-sodium broth and tomato products.
- Add more vegetables like spinach, zucchini, or carrots.
- Serve with whole-grain tortillas or brown rice for sustained energy.