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🍽️ Filipino Potato Minced Meat Pot (Picadillo)

489 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 heaped tbsp coconut oil
• 4 garlic cloves
• 1 walnut-sized piece ginger
• 1 –2 fresh chili peppers (heat to taste)
• 750 g minced meat
• 750 g waxy potatoes
• salt
• pepper
• 500 g okra pods or green beans
• 200 g cooked white beans (or from a can)
• 500 ml coconut milk
• 2 –3 ripe beef tomatoes (or 1 small can peeled tomatoes; 440 g)
• a few stalks coriander leaves
• 2 tbsp –3 tbsp lemon juice
• 2 tbsp –3 tbsp soy sauce
• 2 tbsp –3 tbsp fish sauce

Instructions

1. 1. Peel the onions and cut them into fine cubes.
2. 2. Heat 1 tbsp of coconut oil in a large pot.
3. 3. Sauté the onions in the hot oil.
4. 4. Peel the garlic cloves and crush them with the side of a knife blade.
5. 5. Peel the ginger.
6. 6. Wash the chili peppers and remove the seeds.
7. 7. Finely chop the ginger and the chili.
8. 8. Add the crushed garlic, ginger, and chili to the pot.
9. 9. Sauté the mixture until it is fragrant and lightly browned.
10. 10. Add the minced meat to the pot.
11. 11. Simmer the meat while stirring until it is no longer pink.
12. 12. Peel the potatoes.
13. 13. Cut the potatoes into approx. 1 cm cubes.
14. 14. Add the potato cubes to the pot.
15. 15. Pour in a glass of water.
16. 16. Season the mixture with salt and pepper.
17. 17. Cook the dish covered on low heat for approx. 10 minutes.
18. 18. Remove the stem ends of the okra pods.
19. 19. Wash the okra pods.
20. 20. Cut the okra pods diagonally into finger-thick pieces.
21. 21. Heat 1 tbsp of coconut oil in a frying pan.
22. 22. Fry the okra pieces vigorously in the pan.
23. 23. Season the okra with salt and pepper in the pan.
24. 24. Add the okra pieces (or pre-cooked green beans) and the white bean kernels to the pot.
25. 25. Pour coconut milk into the pot.
26. 26. Let the dish simmer gently.
27. 27. Wash the tomatoes.
28. 28. Pour hot water over the tomatoes.
29. 29. Peel the tomatoes and remove the core.
30. 30. Cut the tomato flesh into cubes.
31. 31. Wash the coriander greens.
32. 32. Pluck the coriander leaves off the stems.
33. 33. Roughly chop the coriander leaves.
34. 34. Add the tomato cubes to the pot when the potatoes are soft.
35. 35. Season the picadillo with lemon juice, soy sauce, and fish sauce.
36. 36. Stir the chopped coriander greens into the finished dish.

Nutrition per serving

• kcal: 489
• Protein: 31 g · Fett/Fat: 28 g · Carbs: 27 g