This bright and flavorful version of picadillo uses a green sauce made from tomatillos and serrano peppers, combined with sautéed ground beef, diced potatoes, and zucchini. The addition of hatch chiles adds a rich, smoky flavor that makes this dish truly unique and it’s a family favorite.

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 4-6

Ingredients

For the Picadillo:

• 1 lb ground beef
• 2 hatch green chiles (roasted, peeled, and chopped)
• 1 zucchini, diced
• 2 medium potatoes, peeled and diced
• ¼ white onion, chopped
• Salt and pepper to taste
• 1 tablespoon oil

For the Green Sauce:

• 5 tomatillos, husked and rinsed
• 3 serrano peppers (adjust to heat preference)
• ¼ white onion
• 2 garlic cloves
• Pinch of salt
• ½ cup of water (for blending)

Preparation

Make the Green Sauce

1. In a small pot, boil tomatillos, serrano peppers, onion, and garlic in water until the tomatillos are soft and pale green (about 7-10 minutes).
2. Transfer to a blender, add a pinch of salt, and blend until smooth. Set aside.

Cook the Ground Beef

1. In a large skillet or deep pan, heat oil over medium heat.
2. Add ground beef, season with salt and pepper, and cook until browned.
3. Add 1/4 white onion.

Add Potatoes and Simmer

1. Add diced potatoes to the beef mixture and stir well.
2. Pour in the green sauce and stir to combine.
3. Cover and simmer over medium-low heat for 10–12 minutes, or until potatoes begin to soften.

Add Zucchini and Hatch Peppers

1. Add diced zucchini and continue cooking, uncovered, for another 7–10 minutes, or until all vegetables are tender and the sauce has slightly thickened.

Taste and Serve

1. Adjust salt as needed.
2. Serve hot with rice, beans or both and enjoy with some warm tortillas.