Here’s a flavor-packed, comforting Green Chile Picadillo Stew—a zesty Tex-Mex twist on the classic Cuban picadillo, loaded with tender meat, potatoes, and roasted green chiles in a rich, slightly tangy broth. Perfect for chilly nights!
Green Chile Picadillo Stew
Servings: 6 | Prep Time: 15 mins | Cook Time: 45 mins
Ingredients:
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1 lb ground beef (or turkey/chicken for leaner option)
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1 large onion, diced
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3 cloves garlic, minced
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2 russet potatoes, diced (or sweet potatoes for variation)
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1 (7 oz) can diced green chiles (or 3-4 roasted Hatch chiles, chopped)
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1 (14 oz) can fire-roasted diced tomatoes
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3 cups beef or chicken broth (low-sodium)
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½ cup green olives, sliced (optional, for authentic picadillo tang)
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2 tbsp tomato paste
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1 tsp ground cumin
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1 tsp dried oregano
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½ tsp smoked paprika
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1 bay leaf
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Salt & pepper to taste
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2 tbsp olive oil
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Fresh cilantro & lime wedges for garnish
Instructions:
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Brown the meat:
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Heat olive oil in a Dutch oven or large pot. Add onion and sauté until soft (5 mins).
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Add garlic, cumin, oregano, and paprika; stir 30 seconds until fragrant.
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Add ground meat, breaking it up, and cook until browned (5-6 mins).
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Build the stew:
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Stir in tomato paste, green chiles, tomatoes, potatoes, olives, broth, and bay leaf.
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Bring to a boil, then reduce heat to a simmer. Cover and cook 25-30 mins until potatoes are tender.
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Finish & serve:
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Discard the bay leaf. Season with salt & pepper to taste.
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Garnish with cilantro and a squeeze of lime. Serve with warm tortillas or crusty bread.
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Variations & Tips:
🔥 Spicy kick: Add 1 diced jalapeño or ½ tsp chipotle powder.
🍲 Slow cooker: Brown meat first, then cook on LOW for 6-7 hours.
🌱 Vegetarian: Swap meat for lentils or plant-based crumbles.
This stew is hearty, slightly smoky, and brimming with Southwest flavors—ideal for meal prep or a crowd! Want to adjust the heat level or add more veggies? 😊
