Picadillo Verde
A beef and potatoes in a green salsa stew
Ingredients
- ¼ white onion thinly sliced
- 2 garlic cloves
- 4 large tomatillos
- 4 jalapeño peppers
- 3 serrano peppers
- 1 ½ tbs Knorr chicken bouillon granules
- 1 tsp ground cumin
- 1 ½ tbs oil
- 1 ½ lbs ground beef
- 4 large potatoes peeled and diced in medium sized cubes
- 1 ½ tsp salt
- 1 tsp pepper
Instructions
- 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 deepen in color.
- Remove from heat and put contents into a blender. Add Knorr and cumin to the blender then blend until smooth.
- In the meantime, 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.
- Add potatoes to a small pot with water and boil until tender. Drain water when done.
- Brown the ground beef in a pan. Add salt and pepper to season beef.
- Add the cooked potatoes and browned ground beef to the pot where the green sauce is cooking. Simmer for about 10 minutes.
- Serve over your favorite rice and a side of frijoles, enjoy!