Picadillo in Salsa Verde | CookOS

Picadillo in Salsa Verde

Name: Picadillo in Salsa Verde
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 tomatillos; 2 jalapeños; 1/4 white onion; 2 cloves garlic; 1 cup water; 1 small bunch cilantro; 1 tbsp chicken bouillon powder; 3 small potatoes, peeled and diced; 2 tbsp vegetable oil, for frying; 1 lb ground beef; 1/2 small white onion, diced; salt, to taste; black pepper, to taste; garlic powder, to taste; Cooked rice with corn, for serving

Picadillo in Salsa Verde is a comforting Mexican beef and potato stew built on a vibrant roasted tomatillo and jalapeño sauce. It's a quick, one-pot weeknight meal that tastes like it simmered for hours.

🌍Mexican 🏷️Picadillo 🏷️Salsa verde 🏷️Ground beef 🏷️Potatoes Stew

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

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Ingredients

8 tomatillos
2 jalapeños
1/4 white onion
2 cloves garlic
1 cup water
1 small bunch cilantro
1 tbsp chicken bouillon powder
3 small potatoes, peeled and diced
2 tbsp vegetable oil, for frying
1 lb ground beef
1/2 small white onion, diced
salt, to taste
black pepper, to taste
garlic powder, to taste
Cooked rice with corn, for servingoptional

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Instructions

1
In a cast iron skillet over medium-high heat, roast the tomatillos, jalapeños, quarter of a white onion, and garlic cloves until lightly charred on all sides.
2
Transfer the roasted vegetables to a blender. Add water, cilantro, and chicken bouillon powder.
3
Blend until the salsa is smooth, then set aside.
4
In a separate large pan, heat vegetable oil over medium heat. Add the diced potatoes and fry until golden brown and cooked through, about 6 minutes.
5
Remove the fried potatoes from the pan and set them aside on a plate or in a strainer.
6
In the same pan, add the ground beef and cook, breaking it apart with a spoon or meat masher.
7
Once the beef is partially cooked, add the diced half onion. Season with salt, black pepper, and garlic powder to taste. Continue cooking for about 10 minutes until the beef is fully browned.
8
Pour the blended salsa verde into the pan with the cooked beef and stir to combine.
9
Bring the mixture to a boil, then add the fried potatoes back into the pan.
10
Stir everything together, reduce the heat to low, cover the pan, and let it simmer for 2 minutes.
11
Serve the picadillo hot, optionally with a side of rice and corn.

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Tips & Notes

Pro tips

Char the tomatillos and jalapeños directly over a gas flame or under the broiler until blackened in spots for deeper, richer salsa flavor.
Brown the ground beef thoroughly and drain excess fat before adding the salsa to prevent a greasy stew.
Dice potatoes uniformly (about 1/2-inch pieces) so they cook at the same rate and don't become mushy.
Add the chicken bouillon powder to the salsa before simmering to distribute flavor evenly throughout the stew.

Substitutions

tomatillos → canned tomatillos, drained (skip roasting step and blend raw with other sauce ingredients)
ground beef → ground turkey or ground pork (keeps texture and cooking time the same)
white onion → yellow or red onion (flavor will be slightly sweeter)
chicken bouillon powder → 1 chicken bouillon cube, crushed, or 1 cup low-sodium chicken broth in place of water

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium heat, adding a splash of water if needed.

Common Questions

Can I make the salsa verde ahead of time?

Yes. Roast the tomatillos, jalapeños, onion, and garlic up to 2 days ahead, then blend before cooking the beef. Store the sauce in an airtight container in the refrigerator.