Green Chile Picadillo



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 !!