Picadillo Verde

Jump to Recipe

“Tengo Mucho Que Aprender De Ti” por Emmanuel porque esta receta me recuerda a mi abuela materna. Mamá Chela as she would prefer us call her. She was one of those kind of people that had a rough exterior and wasn’t for everyone. I loved and looked up to her so much. I’m sure we all have a strong woman like that in our lives. She couldn’t afford to be soft, coming to the US in the late 70’s with her family in tow required nerves of steel. Besides learning the language, el reto mas grande was building something sustainable for her small family with raw materials. She was perfectly imperfect. She wanted her family to be proud of where they were from but also to assimilate as much as possible. I truly believe that she lived life to it’s fullest and squeezed that lime until there was no more juice left.

Many of the meals that mi Mamá Chela would make during the week was also for lunch the next day. I would often hear the adults talk about what the next meals will be. Something I recall from my niñes was how carefully they picked out their produce. How did it look, felt, smelled? Almacenar lo comprado was another ordeal… The more I break it down the more I am besides myself. I haven’t really thought about it, it was just what was done. For all the trouble it required to make a simple meal like picadillo verde, it had to be out of this world. It is no wonder to me now why going out to eat was out of the question, who else would take such care in making your meal? Serramos hoy con una cancion que para siempre will be on a playlist if mi Chela had one, “Con El Viento A Tu Favor” por Camilo Sesto.

What makes picadillo verde different from traditional picadillo?

Traditional picadillo typically features a red sauce or no sauce at all, relying on tomatoes and spices for flavor. Picadillo verde, on the other hand, uses a vibrant green sauce made with tomatillos, green chiles, and cilantro. The green sauce adds a tangy and fresh flavor, making it unique compared to the slightly sweeter, tomato-based version.

What kind of green chiles or ingredients should I use to make the sauce?

The green sauce usually includes tomatillos, serrano or jalapeño chiles (depending on your spice preference), fresh cilantro, garlic, and sometimes poblano peppers for a smoky flavor. A bit of onion and chicken or vegetable broth can also help blend the flavors into a smooth sauce. Adjust the chile amount to control the heat level.

What are some traditional sides or ways to serve picadillo verde?

Picadillo verde is versatile! Serve it with Mexican rice, warm corn tortillas, or refried beans for a full meal. It can also be used as a filling for tacos, burritos, gorditas, empanadas, or even tamales. A squeeze of lime on top and a sprinkle of chopped onions or queso fresco add a nice finishing touch.

How can I make the green sauce less spicy for kids or those sensitive to heat?

To reduce the spice level, use milder chiles like Anaheim or poblano peppers instead of serranos or jalapeños. You can also remove the seeds and veins from the chiles before blending, as these are the spiciest parts. Adding extra tomatillos or a bit of avocado to the sauce can help mellow the heat while maintaining the creamy texture and flavor. If the sauce is still too spicy, a splash of cream or a dollop of sour cream can balance it out.

How to Make Picadillo Verde:

Ingredients:

• 1/4 white onion sliced thinly
• 2 garlic cloves
• 4 large tomatillos
• 4 jalapeño peppers
• 3 Serrano peppers
• 1 1/2 Knorr chicken bouillon granules
• 1 tsp cumin
• 1 1/2 tbs oil
• 1 1/2 lbs ground beef
• 4 large potatoes peeled and diced in medium size
• 1 1/2 tsp salt
• 1 tsp pepper

Directions:

1. Place garlic, tomatillos, jalapeño peppers, and serrano peppers in a small saucepan and cover with water. Bring to a boil then simmer for about 3 minutes or until you see the chiles start to deepen in color.
2. Remove from the heat and put contents into a blender along with the water. Add Knorr chicken bouillon granules and cumin to the blender, blend until smooth.
3. Place a large pot over medium heat and add oil. Slice up the onion thinly and add to the pot to fry. Add contents from the blender to the pot to fry for about 5 minutes.
4. Add the potatoes to a small pot with water and boil until tender. Drain the water when done.
5. In a pan, brown the ground beef. Add salt and pepper to season beef.
6. Add the cooked potatoes and browned ground beef to the pot where the green sauce is cooking. Simmer for about 5 minutes.
7. Serve over and enjoy.

This is one of those meals that make a regular appearance in our home because of how easy it is to make, specially on those days that feels like it gets away from you. Siempre me saca de apuros, espero que a ti y a tu familia tambien lo disfruten. Buen provecho!