Picadillo of Mexican Green Chile Veggies

Components:

1. One pound of ground turkey or beef
2. One medium onion, chopped
3. Three minced garlic cloves
4. Two to three medium potatoes, chopped
5. Diced carrots, two medium
6. One sliced green bell pepper
7. One or two fresh green chilis, such as jalapeño or poblano, chopped
8. One cup of chicken or veggie broth
9. One can of chopped tomatoes (14 oz; optional)
10. One teaspoon of cumin powder
11. One teaspoon of oregano
12. To taste, add salt and pepper.
13. Two teaspoons of olive oil
14. Garnish with fresh cilantro.

Directions:

1. First, sauté the meat.

• Heat the olive oil in a big pot or Dutch oven over medium heat. Add the chopped garlic and onion and cook until transparent.
• To the pot, add the ground beef (or turkey). Use a spoon to split it up while it cooks until browned.

2. Include the veggies:

• Add the chopped carrots, green bell pepper, green chiles, and potatoes. Allow the vegetables to soften slightly by cooking them for approximately five minutes.

3. Simmer and season:

• Add the chicken or vegetable broth, cumin, oregano, salt, pepper, and diced tomatoes, if using. Mix to blend.
• Bring to a simmer, cover, and cook until the potatoes and carrots are soft, about 20 to 25 minutes.

4. Offer:

• Taste after cooking and adjust the seasoning if necessary. Before serving, garnish with fresh cilantro.

5. Have fun!

• Warm picadillo can be served with tortillas, rice, or by itself.  Savor the filling flavors of this cozy cuisine!