Looking for an easy-to-make and budget-friendly dish that's full of comfort food flavors? Filipino-style Picadillo is ready in minutes and cooks in one pan plus it comes with two versions. Make it a soup or a hearty stew!
I first published this Picadillo with potatoes in April 2015, and I am re-posting it to include another delicious version of the recipe.
A few years ago, I shared my photo of picadillo with chayote on KP's Facebook page, and one reader commented, "Oh what an interesting spin on picadillo. I've never had it like this before." Then a week after, I shared my giniling na baboy recipe, and another reader commented, "We call this picadillo at home."
Growing up, I knew Filipino-style picadillo as a soup made of minced beef, tomatoes, and potatoes or chayote, so I didn't understand the reference to giniling. Naturally, I was a bit confused and had to do a little research on the etymology of the dish.
What is Picadillo
An influence of Spanish colonization, picadillo is a dish popular in the Philippines as well as other Latin countries. Its name is from the Spanish word "picar" which means "to mince."
It is traditionally made of ground or minced beef, fresh tomatoes or tomato sauce, and other ingredients abundant in the region, such as potatoes, carrots, green peas, olives, and capers.
Further readings taught me that our local picadillo has two types. One is the "soupy" version with chayote or potatoes (pictured above), and the other is a hash-like stew similar to giniling na baka or arroz a la cubana.
As you can see from the recipe card below, both versions are pretty similar other than decreasing the amount of water/broth, using tomato sauce, and adding carrots, olives, and raisins in the stew version.
Both ways are delicious, and choosing one or the other depends on what you're in the mood for. I like the soupy variety when the weather is cold and chilly, while the dry version is perfect for potlucks or as packed lunch to work.
Quick tip
Cut the potatoes and carrots in uniform sizes to ensure even cooking.
How to serve and store
- Picadillo is delicious as a lunch or dinner main dish with steamed rice.
- You can serve the stew version as a meaty filling for pandesal as a meaty filling or turn it into a tasty torta (egg omelet) and enjoy with banana ketchup!
- Transfer leftovers to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
More pork recipes
Ingredients
Picadillo Soup Version
- 1 tablespoon canola oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound ground beef
- 3 large Roma tomatoes, chopped
- 1 tablespoon fish sauce
- 2 cups water or beef broth
- 2 medium potatoes, peeled and cubed
- salt and pepper to taste
Picadillo Stew Version
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 ½ pounds ground beef
- 1 tablespoon fish sauce
- 1 cup tomato sauce
- ½ cup crushed tomatoes
- ½ cup water or beef broth
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, peeled and cubed
- 2 tablespoons raisins
- ½ cup frozen green peas, thawed
- ¼ cup green olives, pitted
- salt and pepper to taste
Instructions
Picadillo Soup Version
- In a pan over medium heat, heat oil. Add onions and garlic and cook until limp.
- Add ground beef and cook, breaking to pieces with the back of a spoon, until lightly browned. Drain excess fat, if any.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add tomatoes and cook, mashing with the back of a spoon until softened and release juice.
- Add water and bring to a boil. Lower heat, cover and cook for about 10 to 15 minutes or until beef is cooked through.
- Add potatoes. Cover and continue to simmer for about 3 to 5 minutes or until tender.
- Season with salt and pepper to taste. Serve hot.
Picadillo Stew Version
- In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add ground beef and cook, breaking to pieces with the back of a spoon, until lightly browned. Drain excess fat, if any.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add tomato sauce and crushed tomatoes.
- Add water and bring to a boil. Lower heat, cover and cook for about 10 to 15 minutes or until beef is cooked through.
- Add potatoes, carrots, raisins. Cover and continue to simmer for about 3 to 5 minutes or until tender.
- Add green peas and olives.
- Continue to cook until sauce is reduced and thickened. Season with salt and pepper to taste.
Notes
- Cut the potatoes and carrots in uniform sizes to ensure even cooking.
- Nutritional info is based on the stew version.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Arleen says
Came out great but the potatoes took longer to cook. I would probably next time cook the potatoes for a little bit at the beginning and remove them. Then add to the dish at the end.
Heidi F. says
Tasted great! I used the green olives and was skeptical that they would be good but they were a tasty part of the dish. The potatoes did take longer than 5 minutes to cook. They took perhaps 15 minutes. Next time I will add the fish sauce too. Thanks for the recipe!
Heidi F. says
Tasted great! I used the green olives and was skeptical that they would be good by they were a tasty part of the dish. The potatoes did take longer than 5 minutes to cook. They took perhaps 15 minutes. Next time I will add the fish sauce too. Thanks for the recipe!
Rowena says
delicious and easy to make
Monica says
Reminds me of going to Lola’s as a child.
Elsa says
My sister cooked this as a siopao filling. The leftovers were eaten with rice. It was very yummy!