Green chile picadillo is a deeply flavorful, comforting, and versatile dish featuring tender ground meat simmered in a savory, slightly spicy green chile and tomatillo sauce. It makes an incredible filling for tacos, burritos, and enchiladas, or a hearty main dish served with warm tortillas and rice.
Ingredients
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1.5 lbs ground beef (or ground pork/turkey)
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1 lb fresh tomatillos, husked and rinsed
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3–4 poblano peppers (or a mix of poblanos and Anaheim peppers)
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2–3 jalapeños or serrano peppers (adjust depending on desired heat)
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1 medium white or yellow onion, chopped
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4 cloves garlic, minced
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1 medium Russet or Yukon Gold potato, peeled and diced small (optional, but traditional for heartiness)
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¾ cup low-sodium chicken or beef broth
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1 tsp ground cumin
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1 tsp dried oregano (Mexican oregano is best)
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2 tbsp cooking oil
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Salt and black pepper to taste
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Fresh cilantro, chopped (for garnish)
Instructions
1.Char the peppers and tomatillos:Roast under the broiler or on a hot skillet.
Preheat your oven’s broiler to high. Place the tomatillos, poblano peppers, and jalapeños on a baking sheet. Broil for 8–10 minutes, turning halfway through, until the skins are blistered and charred all over. Transfer the peppers to a bowl and cover with plastic wrap for 10 minutes to steam, making them easy to peel.
2.Blend the green sauce:Remove charred skins and seeds from peppers.
Peel the charred skins off the peppers (don’t worry about getting every tiny speck of char, as it adds great flavor), remove the stems and seeds, and roughly chop them. In a blender, combine the peeled peppers, roasted tomatillos (along with any juices in the bowl), garlic, and a pinch of salt. Blend until smooth.
3.Brown the meat and onions:Brown until fully cooked, then drain excess grease.
Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Add the ground meat, season with a pinch of salt and pepper, and cook until browned. Add the chopped onions and cook for another 4–5 minutes until translucent. Drain any excess grease if needed.
4.Add the potatoes (Optional):Cook until slightly tender.
If using diced potatoes, add a touch more oil to the pan with the meat and onions. Sauté the diced potatoes for 4–5 minutes until the edges begin to soften and pick up the savory flavors in the pan.
5.Simmer the picadillo:Pour in the blended green sauce and broth.
Stir in the cumin and oregano, letting them toast for about 1 minute. Pour in the blended green chile-tomatillo sauce and chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes (or until the potatoes are fork-tender and the sauce has reduced and thickened nicely).
6.Finish and serve:Season to taste and garnish with cilantro.
Taste the picadillo and add more salt or pepper if needed. Stir in fresh chopped cilantro and remove from heat. Serve hot.
Serving Suggestions
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Tacos & Burritos: Spoon the warm green chile picadillo into warm corn or flour tortillas, topped with cotija cheese, avocado slices, and lime.
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Bowl Style: Serve over Mexican red rice or cilantro-lime rice with a side of refried beans.
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Huevos Rancheros style: Serve a scoop of picadillo on a plate topped with a fried egg and warm tortillas.
