Green Chile Picadillo Stew

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:

• 1 lb ground beef (or turkey/chicken for leaner option)

• 1 large onion, diced

• 3 cloves garlic, minced

• 2 russet potatoes, diced (or sweet potatoes for variation)

• 1 (7 oz) can diced green chiles (or 3-4 roasted Hatch chiles, chopped)

• 1 (14 oz) can fire-roasted diced tomatoes

• 3 cups beef or chicken broth (low-sodium)

• ½ cup green olives, sliced (optional, for authentic picadillo tang)

• 2 tbsp tomato paste

• 1 tsp ground cumin

• 1 tsp dried oregano

• ½ tsp smoked paprika

• 1 bay leaf

• Salt & pepper to taste

• 2 tbsp olive oil

• Fresh cilantro & lime wedges for garnish

Instructions:

1. Brown the meat:

   • Heat olive oil in a Dutch oven or large pot. Add onion and sauté until soft (5 mins).

   • Add garlic, cumin, oregano, and paprika; stir 30 seconds until fragrant.

   • Add ground meat, breaking it up, and cook until browned (5-6 mins).

2. Build the stew:

   • Stir in tomato paste, green chiles, tomatoes, potatoes, olives, broth, and bay leaf.

   • Bring to a boil, then reduce heat to a simmer. Cover and cook 25-30 mins until potatoes are tender.

3. Finish & serve:

   • Discard the bay leaf. Season with salt & pepper to taste.

   • Garnish with cilantro and a squeeze of lime. Serve with warm tortillas or crusty bread.

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? 😊