Name: Picadillo with Ground Beef and Hatch Green Chile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican American
Ingredients: 450g (1 lb) 85%-lean minced beef; 1 tbsp neutral cooking oil; 600g potatoes, cut into 2cm cubes; 2 Roma tomatoes, chopped; 6 roasted Hatch green chillies, peeled, deseeded and chopped; 1/2 medium onion, chopped; 2 garlic cloves, minced; 475ml (2 cups) water, or enough to barely cover; 1 tsp chicken bouillon powder; 1 tsp ground cumin; 1/2 tsp salt, plus more to taste; 1/4 tsp ground black pepper, plus more to taste

Method

14 steps

Heat the cooking oil in a large deep frying pan or sauté pan over medium-high heat.
Add the minced beef and cook while breaking it into small pieces.
Continue cooking until the beef is mostly browned.
Add the chopped onion and diced potatoes.
Cook for 4–5 minutes, stirring regularly.
Add the garlic, tomatoes and chopped Hatch green chillies.
Cook for another 2–3 minutes, until the garlic is fragrant and the tomatoes begin to soften.
Add the chicken bouillon powder, cumin, salt and black pepper.
Pour in enough water to barely cover the beef and vegetables, using up to approximately 475ml.
Stir thoroughly and bring the mixture to a boil.
Reduce the heat to low, cover the pan and simmer for approximately 15 minutes.
Check the potatoes and continue simmering uncovered for several minutes if needed, until they are fork-tender and the sauce has reduced slightly.
Taste and adjust the salt and black pepper.
Divide among four bowls and serve hot.

Recipe notes

Storage

Cool promptly and refrigerate in an airtight container for up to 3 days. Reheat until piping hot throughout. Freeze for up to 2 months.

Additional tips

Hatch chillies vary considerably in heat, so taste before adding all of them. Chicken bouillon contains salt; adjust additional seasoning only after tasting.

Recipe inspiration