Green Chile Picadillo is a flavorful, comforting dish that blends the earthy, slightly smoky flavors of green chiles with the rich, savory taste of ground meat, usually beef or pork. This dish is a wonderful fusion of traditional Mexican ingredients, perfect for a hearty meal.
Ingredients:
- 1 lb ground beef or pork: Choose your preferred meat, or use a combination for a richer flavor.
- 2 tablespoons olive oil: For sautéing the vegetables.
- 1 medium onion, finely chopped: Adds sweetness and depth to the dish.
- 2 cloves garlic, minced: Provides a robust, aromatic base.
- 2 medium potatoes, diced: Adds heartiness and texture to the picadillo.
- 1 large carrot, diced: For a touch of sweetness and color.
- 2-3 fresh green chiles, roasted, peeled, and chopped: You can use Hatch chiles, poblanos, or any mild green chiles available.
- 1 can (14.5 oz) diced tomatoes: For acidity and moisture.
- 1/2 cup chicken or beef broth: To keep the picadillo moist and flavorful.
- 1/2 teaspoon ground cumin: Adds warmth and spice.
- 1/2 teaspoon oregano: Provides a herbal note.
- Salt and pepper to taste: To season the dish perfectly.
- Optional: 1/4 cup raisins: For a sweet contrast to the savory elements.
- Optional: 1/4 cup chopped green olives: Adds a briny, tangy flavor.
Instructions:
- Prepare the Chiles: If using fresh green chiles, roast them over an open flame or under a broiler until the skin is charred and blistered. Place them in a plastic bag to steam for about 10 minutes, then peel off the skins, remove the seeds, and chop them finely.
- Cook the Meat: In a large skillet, heat the olive oil over medium heat. Add the ground meat, breaking it up with a spoon, and cook until browned. Drain excess fat if necessary.
- Sauté the Vegetables: Add the chopped onion and garlic to the skillet with the meat. Sauté until the onion is translucent and fragrant, about 5 minutes.
- Add Potatoes and Carrots: Stir in the diced potatoes and carrots. Cook for another 5 minutes, allowing them to soften slightly.
- Incorporate Tomatoes and Broth: Add the diced tomatoes (with their juices) and the broth. Stir well to combine.
- Season the Picadillo: Mix in the chopped green chiles, ground cumin, oregano, salt, and pepper. If using, add the raisins and green olives at this stage.
- Simmer: Reduce the heat to low, cover the skillet, and let the picadillo simmer for about 20-25 minutes, or until the potatoes and carrots are tender and the flavors have melded together.
- Adjust Seasoning: Taste and adjust the seasoning if necessary. If the mixture is too thick, you can add a bit more broth.
- Serve: Serve the Green Chile Picadillo hot, with warm tortillas, rice, or beans on the side. Garnish with fresh cilantro, if desired.
This dish is versatile and can be used as a filling for tacos, burritos, or even empanadas. The combination of green chiles with the savory meat and vegetables creates a deeply satisfying and comforting meal.
