Picadillo is a traditional comfort dish loved across Latin America, from Mexico to Cuba –its name comes from the Spanish word picar, meaning “to chop” or “mince.” We're using our Grassfed Caveman Blend which is a mix of ground beef with nutrient-dense liver and heart for a superfood boost that no one will ever taste (promise!).

Simmered with bone broth, golden potatoes, and a touch of spice, this hearty one-pan meal is seriously filling, incredibly comforting, and one of the most economical ways to stretch a single pound of meat. Serve it with fluffy Mexican rice, warm tortillas, and all your favorite fixings – salsa, sour cream, avocado, or a squeeze of lime – for a wholesome dinner everyone will love. 

INGREDIENTS

• 1 tablespoon olive oil or avocado oil
• 1 lb. 1915 Farm Grassfed Caveman Blend(ground beef or ground pork works too)
• 1 yellow onion, diced
• 1 poblano pepper, seeded and diced
• 2 carrots, peeled and diced
• 4 garlic cloves, minced or finely grated
• 1 serrano pepper, diced (remove seeds and ribs for less spice, or use jalapeño)
• 1 Tbsp ancho chile powder
• 2 tsp ground cumin
• 1 tsp dried Mexican oregano
• 3 roma tomatoes, diced
• 3 Tbsp tomato paste
  
• 2 cups 1915 Farm Pasture Raised Chicken Broth or Grassfed Beef Broth
• 2-3 gold potatoes, diced small (about 1.5 cups worth)
• 1 cup frozen peas, optional (use the petite peas if you can find them)
• 3/4 cup frozen sweet corn, optional
• kosher salt
• freshly cracked pepper
• Mexican rice, for serving
• Warmed tortillas, for serving
• Cilantro leaves, chopped, for garnish
• Sour cream, lime Wedges, salsa or hot sauce, for serving

*Don't be shy seasoning this dish, it's full of hearty ingredients that need salt for their natural flavors to shine.

INSTRUCTIONS

Remove caveman blend from packaging and pat dry. Heat a very large skillet or 4 qt. Dutch oven over medium heat. Once hot, add a splash of olive oil to the pan and heat through.

Add caveman blend and cook without moving it for about 5 minutes, to get a nice sear going. Begin breaking it up into chunks, then fine crumbles, as it browns. Season generously with kosher salt. 

Next, add diced onions, carrots, poblano, serrano, and garlic. Stir to combine and add another couple large pinches of salt. Continue to cook, stirring occasionally until carrots begin to soften a bit. 

Add the ancho chile powder, cumin, and oregano. Stir in the chopped tomatoes, then clearing a space on the bottom of the pot, add the tomato paste and let it cook untouched for a few minutes to caramelize a bit.

Add diced potatoes and a couple more large pinches of kosher salt (potatoes need salt so be generous here). Pour the broth over everything and stir to combine. Bring to a boil then reduce heat to low, cover with lid, and simmer for 20-25 minutes, until potatoes and soft. 

Remove lid and continue to simmer until liquid reduces a bit. Add frozen peas and corn if using, stir and let those cook briefly. 

Taste and adjust seasoning if needed. Prepare the rice, warm the tortillas, and gather garnishes for serving. 

Serve picadillo in a large bowl garnished with cilantro and lime wedges. Enjoy with warmed tortillas, Mexican rice, and plenty of salsa. 

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our delicious and nutritious Caveman Blend – consider subscribing to the  new Caveman Club (ships free in TX, reduced in other states). You'll get 20 lbs. of this customer favorite ground beef blended with liver and heart, as often as you'd like (anywhere from 2-8 weeks) – cancel anytime.

Recipe adapted from So Much Food