Start by roasting the green chiles. You can do this by placing them over an open flame or under a broiler until the skins blister and char. Afterward, place the chiles in a bowl and cover them to steam for about 10 minutes. Once cooled, peel off the skins, remove the seeds, and chop the chiles.

In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until it is fully browned, breaking it apart with a spoon as it cooks. Once done, remove the beef from the skillet and set it aside.

In the same skillet, add the chopped onion and minced garlic. Cook until the onion becomes soft and fragrant. Next, add the diced potato and continue to sauté for about 5 minutes, stirring occasionally.

Return the cooked ground beef to the skillet. Add in the chopped green chiles, diced tomatoes, peas (if using), ground cumin, ground coriander, dried oregano, salt, and pepper. Stir everything together to ensure the ingredients are evenly mixed.

Pour in the beef broth or water, reduce the heat to low, and cover the skillet. Let the mixture simmer for 20-25 minutes, or until the potatoes are tender and the flavors have fully developed. Be sure to stir occasionally to prevent sticking.

Taste the dish and adjust the seasoning if necessary. You can add more salt, pepper, or spices according to your preference.

Serve the Green Chile Picadillo hot, garnished with fresh cilantro or a squeeze of lime juice if desired. It pairs wonderfully with warm tortillas, over rice, or with a side of beans.