Green Chile Picadillo is a flavorful and comforting Latin American dish that gets a New Mexican twist. Traditional picadillo is a savory-sweet ground meat hash with tomatoes, raisins, and olives. This version swaps the tomatoes for roasted green chiles, resulting in a uniquely savory, slightly spicy, and deeply satisfying meal.
It’s incredibly versatile—perfect for stuffing into empanadas, spooned over rice, or served as a filling for tacos or burritos.
Here is a complete guide to making this delicious dish.
The Recipe: Green Chile Picadillo
This recipe serves 4-6 people.
Ingredients:
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1 tablespoon olive oil
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1 lb (450g) ground beef (or a mix of ground beef and ground pork)
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½ large yellow onion, finely chopped
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2-3 cloves garlic, minced
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1 medium potato, peeled and finely diced (optional, but traditional and adds heartiness)
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½ cup roasted green chiles, chopped (from a can or jar, or fresh roasted Hatch chiles)
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¼ cup raisins
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¼ cup sliced green olives (pimento-stuffed Spanish olives are classic)
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1 tablespoon brine from the olive jar (adds amazing tangy depth)
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½ teaspoon ground cumin
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½ teaspoon dried oregano (Mexican oregano if available)
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Salt and black pepper, to taste
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¼ cup water or beef broth
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Optional: 1 small tomato, diced (if you want a touch of the traditional red version mixed in)
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For serving: Warm corn or flour tortillas, rice, or fried eggs
Instructions:
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Brown the Meat:
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Heat the olive oil in a large skillet or sauté pan over medium-high heat.
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Add the ground beef (and pork, if using). Cook, breaking it up with a spoon, until it is fully browned and no longer pink.
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If there’s a lot of excess fat, drain most of it off, leaving about 1 tablespoon in the pan for flavor.
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Sauté the Aromatics:
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Add the chopped onion to the skillet with the browned meat. Cook for 3-4 minutes until the onion begins to soften.
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Add the minced garlic and cook for another minute until fragrant.
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Add Potatoes (if using):
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Stir in the finely diced potato. Cook for 2-3 minutes, allowing it to start absorbing the flavors.
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Add the Green Chile & Seasonings:
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Stir in the chopped green chiles, raisins, green olives, and the olive brine. The brine is a secret weapon—it adds a briny, tangy kick that cuts through the richness of the meat.
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Add the cumin, oregano, and a pinch of salt and pepper. (Go easy on the salt at first—the olives and brine are already salty).
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Simmer:
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Pour in the water or beef broth. Stir everything to combine.
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Bring the mixture to a simmer, then reduce the heat to low.
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Cover the skillet and let it simmer for about 15-20 minutes, or until the potatoes are tender and the flavors have melded together. Stir occasionally. If it becomes too dry, add a splash more water.
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Taste and Adjust:
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Uncover and give it a final taste. Adjust seasoning with more salt, pepper, or cumin if needed. If you want a little sweetness to balance the chile, you can add a pinch of sugar.
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Serve:
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Serve hot. Green Chile Picadillo is incredibly versatile:
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As a main dish with rice and beans.
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As a filling for tacos, burritos, or stuffed sopaipillas.
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Spooned over fried eggs for a delicious breakfast (Chilaquiles-style).
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As a filling for empanadas or hand pies.
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Tips for the Best Green Chile Picadillo
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The Olive Brine: Don’t skip this! It’s a classic picadillo trick. The acidity and saltiness brighten the entire dish and balance the richness of the meat and the sweetness of the raisins.
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Heat Level: Control the spice by the type of green chiles you use. “Mild” canned chiles will give you flavor without the heat. For more kick, use “hot” canned chiles or add a fresh minced jalapeño or serrano with the onions.
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Potato Size: If adding potatoes, dice them very small (¼-inch cubes). This ensures they cook through in the simmering time and blend seamlessly into each bite.
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Make it Your Own: Some regions add a small diced apple or plantain along with the raisins for extra sweetness. Feel free to experiment!
Variations
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Green Chile Picadillo Empanadas: Let the filling cool completely. Spoon it onto empanada discs, fold, seal, and bake or fry until golden.
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Low-Carb Version: Omit the potato entirely or substitute with diced cauliflower or jicama.
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Green Chile Picadillo Stuffed Peppers: Hollow out bell peppers, stuff with the picadillo, top with cheese, and bake until peppers are tender.
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Turkey Picadillo: Substitute ground turkey for the beef for a leaner version. Be sure to add a little extra oil since turkey is very lean.