Filipino-style Picadillo with Potatoes

I am looking for an easy-to-make and budget-friendly dish full of comfort food flavors? Filip. no-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 a 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 later, I shared my giniling na baby 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.”

From further readings, I learned that our local picadillo indeed 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.

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.

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 airtight container and refrigerate for up to 3 days or freeze for up to 2 months.

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