Instructions
- Prepare the meat: Heat olive oil in a Dutch oven or large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
- Sauté the vegetables: Add the diced onion and minced garlic. Cook for 2–3 minutes until softened. Add the bell pepper and carrots and continue cooking for about 5 minutes, stirring occasionally.
- Add the green chiles and tomatoes: Stir in the diced green chiles and tomatoes. Reduce the heat to medium-low and let the mixture simmer briefly to meld the flavors.
- Season and simmer: Add the cumin, oregano, paprika (if using), salt, and pepper. Pour in the beef broth and bring to a gentle boil. Reduce heat to low and simmer for 20–25 minutes, stirring occasionally, until the potatoes and carrots are tender and the flavors have blended.
- Adjust and serve: Taste and adjust seasoning as needed. Serve warm with rice, tortillas, or bread, and garnish with fresh cilantro if desired. This dish can also be enjoyed cold as a flavorful, refreshing option.
Final Thoughts
Green Chile Picadillo is more than just a meal — it’s a celebration of regional flavors and family traditions. Made with love, it reflects the heart of Southwestern and Latin American cooking: hearty, spicy, and deeply comforting. Whether served on a busy weeknight or for a special gathering, it’s sure to become a favorite at your table.
