Of course! Green Chile Picadillo is a fantastic and flavorful dish with roots in Latin American and Spanish cuisine. The “picadillo” traditionally refers to a hash or minced meat dish, and this version, featuring the bright, tangy flavor of green chiles, is a lighter, Southwestern-inspired take.
It’s incredibly versatile—serve it as a taco filling, over rice, in stuffed peppers, or with eggs.
Green Chile Picadillo
This recipe balances savory ground meat with the tangy heat of green chiles, sweet raisins, and briny olives for a complex and delicious flavor profile.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4-6
Ingredients
· 2 tbsp olive oil or avocado oil
· 1 lb ground beef (or ground turkey/pork)
· 1 medium yellow onion, finely chopped
· 1 bell pepper (any color), finely chopped
· 3-4 cloves garlic, minced
· 1 (4 oz) can diced green chiles (mild or hot, depending on your preference)
· 1 (14.5 oz) can diced tomatoes, undrained
· 1/2 cup beef or chicken broth
· 1/3 cup raisins or chopped dried apricots
· 1/3 cup sliced green olives (with or without pimientos)
· 1 tsp ground cumin
· 1 tsp dried oregano (preferably Mexican oregano)
· Salt and black pepper to taste
· Fresh cilantro or parsley, for garnish
Instructions
- Brown the Meat: Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s nicely browned. Drain off any excess fat if necessary.
- Sauté Aromatics: Add the chopped onion and bell pepper to the skillet. Cook for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
- Build the Sauce: Stir in the diced green chiles, diced tomatoes (with their juice), broth, raisins, olives, cumin, and oregano. Bring the mixture to a simmer.
- Simmer: Reduce the heat to low, cover, and let it simmer for 15-20 minutes. This allows the flavors to meld together and for the raisins to plump up.
- Season and Serve: Uncover and season to taste with salt and black pepper. The olives will already add some saltiness, so taste first! If the picadillo is too liquidy, let it simmer uncovered for a few more minutes to thicken.
- Garnish: Stir in fresh chopped cilantro or parsley right before serving.
How to Serve Green Chile Picadillo
This is where the dish truly shines. It’s incredibly versatile!
· The Classic Way: Serve it over fluffy white rice or cilantro-lime rice. A side of warm corn tortillas or crusty bread is a must.
· As a Taco/Burrito Filling: This is a phenomenal filling for tacos, burritos, or quesadillas. Top with crumbled cotija or queso fresco cheese, shredded lettuce, and a dollop of sour cream or Mexican crema.
· Stuffed Peppers: Use the picadillo to fill hollowed-out bell peppers. Top with cheese and bake at 375°F (190°C) for 25-30 minutes until the peppers are tender.
· With Eggs: Serve it for breakfast or brunch as a topping for huevos rancheros or as a side with scrambled eggs.
· As a Topping: Spoon it over a baked potato or a pile of crispy tater tots for a “Fiesta” loaded fries experience.
Pro-Tips & Variations
· The Sweet & Salty Balance: The combination of raisins and green olives is traditional and creates a wonderful complexity. Don’t skip them! If you’re skeptical, start with a smaller amount.
· Control the Heat: Use mild green chiles for a family-friendly version or hot green chiles (like Hatch green chiles) for a spicier kick. You can also add a diced jalapeño with the onions for extra heat.
· Add Potatoes: For a heartier dish, add 1 cup of peeled, finely diced potatoes when you add the broth. Simmer until the potatoes are tender.
· Make it Healthier: Use lean ground turkey or chicken and low-sodium broth.
· Texture: For a more authentic “picadillo” (minced) texture, you can pulse the browned meat, onions, and peppers a few times in a food processor after browning.
This dish is easy, affordable, and packed with flavor. It’s a one-pan wonder that will quickly become a weeknight favorite. Enjoy