Picadillo in Salsa Verde

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.

Transfer the roasted vegetables to a blender. Add water, cilantro, and chicken bouillon powder.

Blend until the salsa is smooth, then set aside.

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.

Remove the fried potatoes from the pan and set them aside on a plate or in a strainer.

In the same pan, add the ground beef and cook, breaking it apart with a spoon or meat masher.

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.

Pour the blended salsa verde into the pan with the cooked beef and stir to combine.

Bring the mixture to a boil, then add the fried potatoes back into the pan.

Stir everything together, reduce the heat to low, cover the pan, and let it simmer for 2 minutes.

Serve the picadillo hot, optionally with a side of rice and corn.