Absolutely! Here’s a hearty Green Chile Picadillo recipe—perfect for tacos, burritos, or rice bowls. Picadillo is a savory, slightly tangy ground meat dish with a Mexican twist, and using green chiles gives it a delicious kick.
Ingredients (serves 4–6)
- 1 lb ground beef or ground turkey
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1–2 green chiles (like Hatch, Anaheim, or poblano), roasted, peeled, and chopped
- 1 (4 oz) can diced green chiles
- 1 medium tomato, chopped (or ½ cup tomato sauce)
- ½ cup raisins (optional, adds a touch of sweetness)
- ¼ cup green olives, sliced (optional)
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cinnamon (optional, adds depth)
- Salt and pepper to taste
- 2 tablespoons olive oil or vegetable oil
Optional garnishes and sides:
- Fresh cilantro
- Lime wedges
- Rice or tortillas
Instructions
- Cook the meat:
- Heat oil in a large skillet over medium heat.
- Add onion and cook until translucent (3–4 minutes).
- Add garlic and sauté for 30 seconds.
- Add ground meat and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add chiles and seasonings:
- Stir in roasted green chiles, canned diced chiles, tomato, cumin, oregano, and cinnamon.
- Season with salt and pepper.
- Add optional ingredients:
- Stir in raisins and olives if using.
- Reduce heat to low, cover, and simmer 10–15 minutes, stirring occasionally, to allow flavors to meld.
- Serve:
- Garnish with fresh cilantro and a squeeze of lime if desired.
- Serve in tacos, burritos, enchiladas, or over rice.
💡 Tips:
- Roasting fresh chiles before adding them enhances their flavor. You can roast under a broiler, on a grill, or directly on a gas flame.
- Adjust spiciness by adding more fresh chiles or a pinch of cayenne pepper.
- Picadillo freezes well—perfect for meal prep.
If you want, I can also give a Crock-Pot version that simmers slowly for extra tender, flavorful green chile picadillo.
Do you want that version?
