Mexican Green Chile Veggie Picadillo
Picadillo is a traditional Latin American dish, often made with ground beef, pork, or chicken, and flavored with a variety of spices and ingredients. A vegetarian or vegetable-based picadillo version, like the one you’re asking about, swaps out meat for hearty vegetables and is just as flavorful, thanks to the combination of spices, herbs, and green chiles.
Here’s a recipe for Mexican Green Chile Veggie Picadillo:
Ingredients:
- 2 tablespoons olive oil (or your preferred cooking oil)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced into small cubes
- 1 zucchini, diced
- 1 yellow bell pepper, diced
- 1 cup carrots, diced
- 1 cup green beans, chopped (optional)
- 2 tomatoes, diced (or 1 can of diced tomatoes)
- 1/2 cup frozen peas (or fresh if available)
- 3-4 green chiles (such as Anaheim, poblano, or serrano), chopped (use less or more depending on heat preference)
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
- Salt and pepper, to taste
- 1/2 cup vegetable broth or water
- 1 tablespoon apple cider vinegar or lime juice
- Fresh cilantro, chopped (optional, for garnish)
Instructions:
- Prepare the Veggies:
- Heat the olive oil in a large skillet or sauté pan over medium heat.
- Add the chopped onion and garlic. Sauté until softened and fragrant, about 3 minutes.
- Cook the Potatoes:
- Add the diced potatoes to the pan. Stir them around to coat with the oil and onions. Cook for 5–7 minutes, stirring occasionally, until the potatoes begin to soften.
- Add the Vegetables:
- Add the diced carrots, zucchini, yellow bell pepper, and green beans (if using). Stir to combine and cook for another 5 minutes.
- Incorporate the Tomatoes and Green Chiles:
- Add the diced tomatoes, green chiles, and a pinch of salt and pepper. Stir to combine and cook for 3–5 minutes, allowing the tomatoes to release their juices.
- Season and Simmer:
- Sprinkle in the cumin, oregano, and smoked paprika (if using). Add the vegetable broth or water, and stir to mix everything together.
- Lower the heat to medium-low, cover the pan, and simmer for 15–20 minutes, or until the potatoes and other vegetables are tender. Add more broth or water if the mixture looks too dry.
- Final Touches:
- Once the vegetables are tender, stir in the frozen peas and cook for an additional 2–3 minutes.
- Adjust the seasoning with salt, pepper, and apple cider vinegar (or lime juice) for balance.
- Serve:
- Garnish with freshly chopped cilantro and serve hot. This veggie picadillo pairs wonderfully with rice, warm tortillas, or even over a bed of leafy greens for a lighter option.
Tips:
- Feel free to swap out or add other vegetables like corn, sweet potato, or spinach, depending on what you have on hand.
- If you like your picadillo spicier, you can increase the number of green chiles or add a diced jalapeño for extra heat.
- You can also serve this dish with a side of beans (black beans or pinto beans work great) or top with a dollop of sour cream or a sprinkle of crumbled queso fresco for added richness.
Enjoy this hearty, flavorful Mexican-style veggie picadillo! It’s both comforting and versatile, making it perfect for any meal of the day.
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