Hatch green chile picadillo

Storage Options

Refrigerator Storage: Store cooled Hatch green chile picadillo in airtight containers for up to 4 days. The flavors actually improve after a day, making it perfect for meal prep.

Freezer Storage: Freeze portions in freezer-safe containers or bags for up to 3 months. Label with date and contents for easy identification.

Reheating: Reheat refrigerated portions in microwave or stovetop over medium heat. For frozen portions, thaw overnight in refrigerator before reheating.

Summary

This authentic Hatch green chile picadillo combines ground beef with roasted Hatch green chiles, onions, garlic, and traditional seasonings to create a versatile New Mexican comfort food. The dish requires about 45 minutes total cooking time and serves 6-8 people. The key to exceptional flavor lies in using genuine Hatch chiles and allowing the ingredients to simmer together, developing deep, complex flavors that represent the best of Southwestern cuisine.

Equipment

• Large skillet or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Can opener
• Small bowl for mixing spices

Ingredients

Main Ingredients:

• 2 pounds ground beef (80/20 blend recommended)
• 1 cup roasted Hatch green chiles, peeled, seeded, and chopped
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 large potato, peeled and diced (optional)

Seasonings and Liquids:

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes, drained

For Serving:

• Warm flour tortillas
• Shredded cheese
• Fresh cilantro
• Lime wedges

Instructions

1. Prepare the Chiles: If using fresh Hatch green chiles, roast them over an open flame or under the broiler until charred. Place in a plastic bag for 10 minutes to steam, then peel, seed, and chop. Set aside.
2. Brown the Beef: In a large skillet or Dutch oven over medium-high heat, brown the ground beef, breaking it up with a wooden spoon as it cooks, about 8-10 minutes. Drain excess fat, leaving about 2 tablespoons in the pan.
3. Sauté Aromatics: Add diced onion to the beef and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
4. Add Seasonings: Stir in cumin, chili powder, oregano, salt, and pepper. Cook for 1 minute to bloom the spices.
5. Incorporate Chiles: Add the chopped Hatch green chiles and diced potato (if using). Stir to combine all ingredients.
6. Simmer: Pour in beef broth and drained diced tomatoes. Bring to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until potatoes are tender and liquid has reduced.
7. Final Seasoning: Taste and adjust salt and pepper as needed. The picadillo should be moist but not soupy.
8. Serve: Serve hot with warm tortillas, cheese, cilantro, and lime wedges.

Notes

• Hatch Chile Heat Levels: Hatch chiles range from mild to extra hot. Choose your heat level accordingly, or mix varieties for complexity.
• Chile Preparation: Frozen roasted Hatch chiles work excellently and save preparation time.
• Potato Addition: The potato is traditional in many New Mexican households but can be omitted for a lower-carb version.
• Fat Content: Using 80/20 ground beef provides the best flavor and texture for this dish.

Tips for Success

Choose Quality Hatch Chiles: Authentic Hatch green chiles make all the difference. Look for them fresh during harvest season (late summer) or frozen year-round from reputable New Mexican suppliers.

Don’t Skip the Browning: Properly browning the ground beef develops important flavor compounds that enhance the overall taste of your Hatch green chile picadillo.

Control the Heat: Taste your chiles before adding them all at once. Hatch chiles can vary significantly in heat level, even within the same batch.

Low and Slow Simmering: Allow the picadillo to simmer gently. This develops the flavors and ensures the potatoes cook evenly without becoming mushy.

Make Ahead Advantage: This dish tastes even better the next day as flavors meld together, making it perfect for meal prep or entertaining.

Additional Tips and Variations

Protein Variations: Substitute ground turkey, pork, or a mixture of meats for different flavor profiles while maintaining the authentic Hatch green chile base.

Vegetarian Option: Replace meat with cooked pinto beans, lentils, or mushrooms for a plant-based version that still showcases the Hatch chile flavor.

Texture Enhancements: Add corn kernels, diced bell peppers, or zucchini for additional vegetables and varied textures.

Spice Adjustments: Balance heat by adding a touch of brown sugar or honey if your Hatch chiles are particularly fiery.

Serving Suggestions: Use as filling for breakfast burritos, topping for nachos, or mixed into scrambled eggs for a New Mexican breakfast.

Frequently Asked Questions (FAQ)

Q: Can I substitute other chiles for Hatch green chiles? A: While other chiles can be used, they won’t provide the authentic flavor that makes this dish special. Poblano or Anaheim chiles are the closest substitutes, but the taste will be noticeably different.

Q: How do I know when Hatch chiles are properly roasted? A: The skin should be charred and blistered all over. The flesh underneath should be tender but not mushy. Proper roasting is essential for easy peeling and optimal flavor.

Q: Can I make this dish spicier? A: Yes, add jalapeños, serrano chiles, or use hotter varieties of Hatch chiles. You can also add cayenne pepper or hot sauce to taste.

Q: What’s the best way to serve Hatch green chile picadillo? A: Traditionally served with warm flour tortillas, but it’s also excellent over rice, with eggs for breakfast, or as a filling for various Mexican dishes.

Q: How long does this recipe keep? A: Refrigerated, it keeps for 4-5 days and freezes well for up to 3 months. The flavors actually improve after the first day.

Conclusion

This authentic Hatch green chile picadillo recipe represents the heart and soul of New Mexican comfort food. By using genuine Hatch green chiles and traditional preparation methods, you create a dish that honors generations of Southwestern cooking traditions while delivering incredible flavor and versatility. The unique terroir of Hatch Valley chiles provides an irreplaceable foundation that transforms simple ground beef into something truly special.

Whether you’re introducing your family to New Mexican cuisine or satisfying a craving for authentic Southwestern flavors, this Hatch green chile picadillo delivers every time. The recipe’s flexibility allows for personal touches while maintaining the integrity of this beloved regional dish. Make it your own, but always remember that the star of the show is those incomparable Hatch green chiles that make this picadillo truly authentic and unforgettable.