Dd's Picadillo (Mexican Hamburger Stew)

 

PICADILLO (MEXICAN HAMBURGER STEW)

 

2 tsp. olive oil

1/2 lb. ground beef

1/2 medium onion, diced

1 jalapeno, seeded, chopped

¼ green bell pepper, diced

1 large Roma tomato, quartered

2 cloves garlic, minced

2 tsp cumin

2 tsp. paprika

1-2 tsp. chipotle chile powder, as desired

½ tsp. salt

¼ tsp. freshly ground black pepper

2 TB flour, as needed

3 c. beef broth

1 medium potato, peeled, cubed

*1/2 c. fresh cilantro stems and leaves, minced

Garnish: fresh cilantro, chopped avocado, shredded cheese, crushed tortilla chips, sour cream,

               favorite hot sauce

 

In a large pot over medium heat, brown ground beef until no longer pink. Add onions, jalapeño, bell pepper, tomato and garlic.

Saute until onions are translucent. Add seasonings. Stir in flour; stirring well to combine. Add additional flour as desired (you want consistency to be more of a thick stew, although it is delicious like a soup as well). Stir in broth. Bring to a boil; reduce to simmer 10 minutes. Add potatoes and cilantro (don’t skimp on this, it may seem like a lot, but it adds so much flavor to the stew, stems especially); cook 10 minutes until potatoes are cooked through. 

Note: I had ½ can of leftover chili beans, so I added it at this point (glad I did).  Check for seasoning. Serve over rice. Garnish as desired. Serves 2.