Roast the Green Chiles: Start by roasting the green chiles. You can do this over an open flame or under a broiler. Once the skins are blistered and blackened, place them in a bowl and cover with a lid or plastic wrap. Let them steam for about 10 minutes, then peel off the skins, remove the seeds, and chop the chiles.
Cook the Beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once browned, remove the beef from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant. Add the diced potatoes and cook for about 5 minutes, stirring occasionally.
Combine Ingredients: Return the cooked ground beef to the skillet with the sautéed vegetables. Add the chopped green chiles, diced tomatoes, peas (if using), cumin, coriander, oregano, salt, and pepper. Stir everything together to combine well.
Simmer: Pour in the beef broth or water, lower the heat, and cover the skillet. Let the mixture simmer for about 20-25 minutes, or until the potatoes are tender and the flavors have melded together. Stir occasionally to prevent sticking.
Adjust Seasoning: Taste and adjust the seasoning if necessary. You can add more salt, pepper, or spices to suit your taste.
Serve: Serve the Green Chile Picadillo hot, garnished with fresh cilantro or a squeeze of lime juice if desired. It’s delicious served with warm tortillas, over rice, or even with a side of beans.
Tips:
Make it Spicy: If you like your picadillo with a bit more heat, add a chopped jalapeño or serrano pepper along with the green chiles.
Add Some Sweetness: A handful of raisins can be added during the simmering stage for a touch of sweetness, balancing the savory and spicy flavors.
This dish is perfect for a hearty dinner and makes great leftovers, as the flavors continue to develop and intensify over time. Enjoy!
