Feeling so proud of myself right now! I finally tackled this homemade Green Chile Picadillo, and let me tell you—it was so worth it. Rich, flavorful, and full of soul, this dish made me feel deeply connected to my roots. My family was speechless (in the best way), and I honestly can’t wait to make it again. If you’ve never tried making picadillo at home… now’s the time! Full recipe in the first (ⒸⓄⓔⓝⓣ)

Ingredients:
1 lb (or )

1 large onion, diced

3 cloves garlic, minced

1 large carrot, diced

1 bell pepper, diced (any color)

1-2 cups roasted green chiles, peeled and diced

2 medium potatoes, peeled and diced

1 cup tomatoes, diced (or 1 can diced tomatoes)

2 cups beef broth or water

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Instructions:

Directions:
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:

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