Chile Picadillo Green
Components:
- One pound (450 grams) of ground turkey, pig, or beef
- Two teaspoons of olive oil
- One little onion, diced
- Two minced garlic cloves
- One or two medium potatoes, chopped and skinned
- One can (4 oz/113g) of diced green chilies (hot or mild, according on personal preference)
- One teaspoon of cumin powder
- One teaspoon of paprika
- To taste, add salt and pepper.
- One-half cup (120ml) of chicken or beef broth
- Chopped fresh cilantro (for garnish)
Directions:
Warm up the oil:
- Heat the olive oil in a large skillet over medium heat.
Cook the garlic and onion:
- Add the chopped onion and cook for 3–4 minutes, or until it becomes transparent.
- Add the minced garlic and sauté until fragrant, about 1 minute more.
Brown the meat.
- Using a spoon, break up the ground beef before adding it to the skillet. Cook for 5 to 7 minutes, or until browned. If necessary, drain extra fat.
Add the spices and potatoes:
- Add the diced green chilis, diced potatoes, cumin, paprika, salt, and pepper and stir. Stir thoroughly.
Pour in the broth:
- After adding the broth, boil the mixture. Cover the skillet and cook, stirring periodically, until the potatoes are cooked, 15 to 20 minutes.
Modify the seasoning:
- If needed, taste and adjust the seasoning.
Serve:
- Serve over warm tortillas, rice, or taco filling, garnished with chopped cilantro.
Have fun!
- This flavorful and cozy green chili picadillo is a fantastic addition to any dinner!