This Green Chile Picadillo is a classic Mexican recipe made with ground beef, tender potatoes, roasted green chiles, and tomatoes, all simmered together for a rich and comforting dish. It’s easy to make, budget-friendly, and packed with a bold, spicy flavor. Serve it with warm tortillas, with a side of red rice or beans, or enjoy it on its own for a simple, hearty meal.
My mom used roasted green chiles in many recipes, but this dish featuring green chile with ground beef was the one she made most often. This dish, often referred to as chile verde con carne molida, is served in many Mexican households because it’s easy to make, budget-friendly, and relies on simple ingredients that are common in many kitchens.
This meal is wholesome and nourishing, packed with protein, healthy fats, and fiber. It’s also naturally dairy-free, paleo, and Whole30-friendly, making it a great option for those with dietary restrictions or anyone looking for a healthier meal.
Like Chile Verde con Queso, Green Chile and Cheese Tamales, and Colorado Pork Green Chile, it highlights the rich, smoky flavor of roasted green chiles, a favorite ingredient in my family’s cooking.
So let me show you how to make it.
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What is Picadillo?
Picadillo is a traditional ground meat dish popular across Latin America, Spain, and the Philippines. The name comes from the Spanish word picar, meaning “to mince” or “to dice,” which perfectly describes the dish’s main ingredients, ground meat and finely diced vegetables.
While the basic concept remains the same, picadillo varies by region, with some versions including olives or raisins, while others, like this green chile picadillo, highlight Mexican flavors with roasted chiles and potatoes.
For another classic Mexican picadillo recipe, check out Picadillo con Papas.
Ingredients & Substitutions
- Ground Beef: I recommend ground beef that is 80% or 85% lean for the best flavor and it doesn't get dried out while cooking. If you use something with less fat, I suggest adding a tablespoon of oil to your pan when cooking the beef.
- Onion and Garlic add depth and enhance the overall seasoning.
- Tomato: I recommend using ripe Roma tomatoes that are firm with a little give when squeezed gently, which will provide acidity and sweetness.
- Potato: Cubed potatoes add a hearty texture and absorb the flavors of the broth and other ingredients. I use russet potatoes, but red or Yukon will also work.
- Roasted Green Chiles: Use roasted Pueblo, Hatch, or Anaheim chiles for their smoky and slightly spicy flavor. It’s easy to roast your own green chiles, click here to learn how to roast green chiles at home. If homemade isn’t an option, I recommend frozen roasted green chiles. These are additive-free and available in many grocery freezer sections or online at places like The Hatch Chile Store.
- Broth: Use either chicken broth or beef broth. For added protein and nutrients, use bone broth. Be sure to check the ingredient label for Whole30.
- Ground Cumin: A small pinch of ground cumin adds a subtle smokiness.
- Salt and Pepper: Use Kosher salt and freshly ground pepper for the best flavor.
See recipe card for quantities.
How to Make Green Chile Ground Beef
- Cook Beef: Brown ground beef in a medium pan over medium-high heat.
- Add Aromatics: Break up meat and add onion and garlic and let them cook until translucent and aromatic.
- Add Vegetables: Add the tomato, green chiles and season meat with salt, pepper and cumin.
- Add Potatoes: Add diced potatoes and broth.
5. Simmer: Cover and simmer until the potatoes are fork-tender. Taste and adjust salt and pepper if needed.
Recommended for This Recipe
Lodge Enameled Cast Iron Casserole
This pan is deep and has a great surface area which makes it perfect for cooking this recipe and similar ones.
How to Serve
- Serve by itself with warm corn or flour
- Serve with a side of rice such as arroz rojo, Mexican white rice
- Serve with a side of beans such as refried beans or Instant Pot pinto beans
- Use a filling for burritos or to top tostadas or sopes
Storing and Reheating
Store leftovers in an air-tight container in the refrigerator for 3-4 days or freeze for up to 2 months.
Reheat on the stovetop in a pan over medium heat until heated through. Add a splash of water or broth if the dish has thickened too much during refrigeration.
Tips and Variations
- Use a Different Protein: Ground pork, ground chicken or ground turkey can be used for different versions.
- Make it a Stew: Add more broth to make this into a stew, similar to this Caldillo de Carne Molida.
- Less Spice: Add less chiles than what the recipe calls for or use a spoon to scoop out the veins and seeds from the inside of the chiles, where most of the heat is found.
- More Spice: Add more green chiles or even add a diced jalapeño pepper or serrano pepper for even more heat.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
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Recipe
Green Chile Picadillo
Equipment
- 1 large pan
- cutting board
- Knife
Ingredients
- 1 lb Ground beef
- ¼ White onion, diced
- 1-2 Garlic clove, diced
- 1 Roma tomato, diced
- 4-6 Anaheim, Hatch or Pueblo chiles roasted, peeled and diced
- 2 Small russet potatoes or 1 medium potato
- 1 cup Chicken or beef broth
- 1 teaspoon Kosher salt plus more to taste
- ½ teaspoon Ground black pepper
- ⅛ teaspoon Ground cumin
Instructions
- In a medium pan over medium-high heat, brown the meat and break it up as it cooks using a wooden spoon. Continue to cook until the meat is almost completely cooked through.
- Add onion and garlic and cook until translucent and fragrant.
- Add the tomato, green chiles and season meat with salt, pepper and cumin. Cook for another minute.
- Dice potatoes into ½" pieces.
- Add potatoes and broth. Mix and bring to a simmer.
- Turn heat to medium-low, cover and cook down for about 8-10 minutes.
- Once most of the liquid is consumed, test the potatoes with a fork. If they are fork-tender move onto the next step, if not, cover and cook for another 1-2 minutes.
- Taste and adjust salt and pepper if needed.
- Serve.
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