If you’re craving a cozy, budget-friendly dish that hits all the comfort food notes, this Filipino-style Picadillo with Potatoes is a total gem. It’s quick to make, easy to love, and versatile enough to suit your mood—whether you want a hearty stew or a warm soupy bowl on a cold day. All in one pan, and it’s loaded with flavor.
A Bit About This Dish
Picadillo is one of those dishes that feels like a big warm hug from home. I first came across the Filipino version during a lunch at a friend’s house, where her mom served the stew with hot rice and a generous side of banana ketchup. It reminded me so much of the dishes my own family would put together on busy weeknights—simple, no-fuss, and incredibly satisfying.
If you’ve ever made giniling before, this might feel familiar. Both dishes use ground meat and tomato, but picadillo goes a little extra with ingredients like raisins, olives, and green peas. It’s sweet, savory, and has that comforting, slightly tangy tomato flavor that just works beautifully with rice.
What’s Picadillo, Really?
Picadillo gets its name from the Spanish word picar, meaning “to mince,” which makes sense given its roots. During the Spanish colonial period, this dish made its way to the Philippines—and like a lot of local adaptations, it evolved to use ingredients that were easy to find and suited local tastes.
Filipino-style picadillo typically uses ground beef or pork, tomato sauce, and a mix of vegetables like diced potatoes, carrots, green peas, and sometimes chayote. You’ll also find olives and raisins in many versions—those little sweet and briny pops that add a unique twist. Some households serve it soupy with chayote or potatoes, others prefer a drier stew that’s closer to hash.
I’ve made both, and honestly, I switch between the two depending on the weather or my mood. The stew version is perfect for packing in lunchboxes, while the soupy one is my go-to when I want something warm and comforting after a long day.
My Go-To Cooking Tips
Let me tell you, this dish is very forgiving. But a few little things can really help bring it together:
- Uniform cuts make a big difference: Dicing your carrots and potatoes into similar sizes helps them cook evenly and keeps the texture consistent throughout the dish. It’s one of those small habits I picked up after too many mushy carrots!
- Sauté your aromatics patiently: Let your garlic and onions sweat just a little longer before adding the meat—it really deepens the base flavor.
- Don’t skip the raisins and olives (unless you really have to). I know some folks aren’t fans of sweet-savory combos, but they bring out that classic picadillo taste. The raisins plump up in the sauce, and the olives give just the right amount of tang.
Everyday Ways I Serve This
- With steamed rice – the classic, no-fail option. I love spooning it over hot rice and letting the tomato sauce soak through.
- In a warm pandesal – If you’ve never tried stuffing this stew into bread, you’re missing out. It makes for a super tasty merienda or packed lunch.
- As a torta – This is a clever Filipino trick: mix leftovers with beaten eggs and pan-fry into an omelet. Top it with banana ketchup and it’s a full meal on its own.
Storage Tips That Work for Me
Picadillo holds up really well in the fridge and freezer, which makes it great for meal prep.
- Fridge: Store it in an airtight container for up to 3 days. I usually reheat it on the stovetop with a splash of water to loosen up the sauce.
- Freezer: It’ll keep for about 2 months. Let it cool completely before freezing, and portion it out if you’re planning to reheat just a bit at a time.
Sometimes I’ll freeze small batches and use them as an emergency back-up for lazy days—just microwave and you’re good to go.
Common Questions I Get
Can I use pork instead of beef?
Absolutely. Ground pork works just as well, and sometimes I even use a mix of beef and pork for a richer flavor.
I don’t like raisins—can I leave them out?
Of course. They add a bit of sweetness, but the dish is still delicious without them. You could try a small splash of sugar in the sauce if you want to balance the acidity of the tomatoes.
Can I make it vegetarian?
Yes! Use lentils or chopped mushrooms instead of ground meat. It won’t be traditional, but the flavors still come together beautifully.
Is there a way to make it spicier?
Definitely. Add a little chopped chili or a dash of hot sauce while cooking. I sometimes use siling labuyo (bird’s eye chili) when I want a kick.
Let me tell you—this dish never fails. Whether you’re making it for a weeknight dinner, bringing it to a potluck, or just craving something warm and hearty, picadillo is one of those humble recipes that always comes through. I hope it finds a spot in your kitchen like it has in mine.
If you give this a try, let me know how it goes or what twists you add—I’m always curious how people make these dishes their own.
Filipino Picadillo
Bring a taste of home to your table with Filipino-style picadillo.
Ingredients
For the Stew Version:
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, minced
- 1½ 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
For the Soup Version (for a lighter dish):
- 1 tablespoon canola oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 3 Roma tomatoes, chopped
- 1 tablespoon fish sauce
- 2 cups water or beef broth
- 2 medium potatoes, peeled and cubed
- Salt and pepper, to taste
Instructions
For the Stew Version
- Sauté the Aromatics:In a large pan over medium heat, warm the oil. Add onions and garlic, cooking until fragrant and soft.
- Brown the Beef:Stir in the ground beef, breaking it up with a spoon. Cook until no longer pink and lightly browned. Drain off excess fat if necessary.
- Build Flavor:Pour in the fish sauce and cook for 1–2 minutes. Add tomato sauce and crushed tomatoes. Stir well and add the water or broth.
- Simmer:Bring to a gentle boil. Reduce heat, cover, and simmer for about 10–15 minutes for flavors to meld and beef to cook through.
- Add Vegetables:Mix in potatoes, carrots, and raisins. Cover and simmer another 3–5 minutes, just until veggies are fork-tender.
- Finish with Peas and Olives:Add green peas and olives, then simmer uncovered a bit longer until the sauce has thickened to your liking.
- Season & Serve:Season with salt and pepper as needed. Serve bubbling hot with steamed white rice for the ultimate comfort meal.
For the Soup Version
- In a pot over medium heat, warm oil and cook onions and garlic until limp.
- Add ground beef and break it up, cooking until lightly browned.
- Stir in fish sauce, followed by the tomatoes. Cook until tomatoes are soft and juicy.
- Pour in water or broth, bring to a boil, then lower the heat, cover, and simmer 10–15 minutes.
- Add potatoes, cover, and cook another 3–5 minutes, or until tender.
- Adjust seasoning with salt and pepper, and serve hot.
Notes
- Dice your potatoes and carrots in similar sizes for even cooking.
- Customize the add-ins: swap in sweet bell peppers or omit olives if you prefer.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 746Total Fat: 40gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 168mgSodium: 1445mgCarbohydrates: 39gFiber: 6gSugar: 9gProtein: 58g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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