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 (ⒸⓄⓔⓝⓣ)

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 !