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Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Brown the Meat:
Add the ground meat to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if needed.
Add the Potatoes and Spices:
Stir in the diced potatoes, diced green chiles, cumin, paprika, salt, and pepper. Mix well.
Add the Broth:
Pour in the broth and bring the mixture to a simmer. Cover the skillet and cook for about 15-20 minutes, or until the potatoes are tender, stirring occasionally.
Adjust Seasoning:
Taste and adjust the seasoning if necessary.
Serve:
Garnish with chopped cilantro and serve with warm tortillas, rice, or as a filling for tacos.
Enjoy!
This Green Chile Picadillo is comforting and packed with flavor, making it a great dish for any meal!
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