Green Chile Picadillo

Directions:

Cook the Meat:

Heat the olive oil in a large skillet or Dutch oven over medium-high heat.

Add the ground beef (or ground pork) and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.

Sauté the Vegetables:

Add the diced onion and garlic to the skillet and sauté for about 2-3 minutes until they start to soften.

Add the diced carrot and bell pepper and continue to cook for another 5 minutes, stirring occasionally.

Add the Potatoes and Green Chiles:

Stir in the diced potatoes and roasted green chiles.

Add the diced tomatoes (with their juice if using canned).

Season and Simmer:

Sprinkle in the ground cumin, dried oregano, smoked paprika, salt, and pepper. Stir to combine.

Pour in the beef broth or water, bringing the mixture to a boil.

Reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the potatoes and carrots are tender and the flavors have melded together. Stir occasionally.

Adjust Seasoning and Serve:

Taste and adjust the seasoning with more salt and pepper if needed.

Serve hot, garnished with fresh cilantro if desired. It goes well with warm tortillas or rice.

Enjoy !!

Leave a Comment