Filipino Picadillo, or "Giniling," is a stew with ground meat and diced vegetables in a tomato-based sauce. This picadillo recipe is a perfect example of Filipino fusion cooking, mixing together different flavors and ingredients to create something delicious. With its easy preparation, it's a go-to meal for many families across the Philippines.
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What is Picadillo?
Picadillo is a traditional comfort food in various Latin American countries and the Philippines. It's typically made with ground meat—whether beef picadillo or ground pork—along with tomatoes, raisins, and olives.
The ingredients can vary depending on the region, but one thing remains consistent: its name comes from the Spanish word "picar," meaning "to mince," perfectly describing its finely chopped texture.
Ingredients you'll need
Notes and substitutions
- Ground Meat: You can use ground pork, beef, or chicken, depending on your preference. If you want to make it vegetarian or vegan, use tofu or another plant-based protein.
- Potatoes: Yukon Gold or red potatoes are ideal because they hold their shape well during cooking.
- Tomato Paste: It is thick and concentrated, adding an intense tomato flavor. You can use tomato sauce, but reduce the water in the recipe.
- Green Olives: Choose a variety that isn't overpowering and that you enjoy eating on its own, like Castelvetrano or Manzanilla olives. If you're not a fan of olives, you can simply leave them out.
How to make this recipe
Step 1: Sear the vegetables
Heat up your pan or pot over medium-high heat, add a bit of oil to coat the bottom. Toss in 2 cups of potatoes and 1 cup of carrots, then let them sizzle until they get a light golden crust, which should take about 5 minutes. Once they're done, take them out and set them aside.
Step 2: Sauté the aromatics
Lower the heat to medium and add a bit more oil if needed. Throw in 1 chopped onion and 6 minced garlic cloves, and cook until they're softened and caramelized, which should take around 5 minutes.
Step 3: Brown the meat
Turn up the heat to medium-high, then add 1½ pounds of ground meat. Break it apart and let it brown while its fat renders out for about 5 minutes. Make sure it gets nice and tender, then season with salt and pepper to taste.
Step 4: Brown the tomato paste
Pour in ⅓ cup of tomato paste and stir it around for about 3 minutes. This helps bring out its flavor and you'll notice it darken as it caramelizes.
Step 5: Add more ingredients
Throw in ⅓ cup of raisins, 1 bay leaf, 2½ cups of water, 2 teaspoons of chicken bouillon, 1 tablespoon of fish sauce, and 1 tablespoon of sugar. Give it a good mix to dissolve the bouillon and let everything come to a boil.
Step 6: Add the potatoes and carrots
Bring back the potatoes and carrots to the mixture, then lower the heat to medium. Cover it up and let it simmer for about 5 minutes.
Step 7: Add the peas and olives
Stir in the peas and olives, then cook for about 2 minutes. If it's looking a bit dry, feel free to add more water. Give it a taste and adjust the seasoning as needed, then turn off the heat.
Serve and enjoy your Filipino Picadillo! If you want some heat, try adding a dash of chili garlic oil.
Store leftovers in an airtight container in the fridge for 3-4 days or pop them in the freezer for longer storage. You can also get creative and turn it into Tortang Giniling.
Recipe FAQs
Picadillo is incredibly versatile! You can enjoy it as a main dish paired with rice or use it as a filling for empanadas or torta. It's perfect for lunch or dinner, fitting seamlessly into any mealtime.
Mexican Picadillo typically includes spices like cumin and chili, along with herbs such as oregano and cilantro. On the other hand, Filipino Picadillo is more adaptable when it comes to the choice of meat and may incorporate seasonings like fish sauce and soy sauce. It is also often sweeter with raisins and sugar.
Spanish-inspired Filipino dishes
- Adobo: Braised pork or chicken in soy sauce, vinegar, and garlic. There's a soy-free version called Adobong Puti.
- Menudo: Pork stewed with liver, hotdogs, potatoes, carrots, and raisins in a rich tomato sauce.
- Caldereta: Beef, goat, or chicken stewed with liver spread, cheese, and bell peppers in tomato sauce.
- Paella: Saffron-flavored rice with chicken, seafood, and vegetables.
- Sarciadong Isda: Fried fish in a savory and slightly tangy sauce with aromatics and beaten eggs.
- Arroz Caldo: Ginger rice porridge with chicken, topped with boiled eggs, scallions, and fried garlic.
- Pochero: Pork, beef, or chicken stewed with saba bananas and chorizo in a light tomato-based broth.
Other pork recipes you may like
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📖 Recipe
Filipino Picadillo
Equipment
- Sauté pan or large skillet
Ingredients
- 1½ pounds ground meat (see note)
- 2 cups diced potatoes (see note)
- 1 cup diced carrots
- 1 yellow onion finely chopped
- 6 garlic cloves minced
- ⅓ cup tomato paste (see note)
- ⅓ cup raisins
- 1 bay leaf
- 2½ cups water more as needed
- 2 teaspoons chicken base or bouillon
- 1 tablespoon fish sauce more to taste
- 1 tablespoon sugar more to taste
- ½ cup green peas
- ½ cup olives cut in half (see note)
- Salt and pepper to taste
- Neutral oil (for searing and sautéing)
Instructions
- Heat your pan over medium-high heat, then add a thin coating of oil. Spread the potatoes and carrots in the pan, then sear until they develop a light golden crust, about 5 minutes. Remove and set aside.
- Lower the heat to medium and add more oil if necessary. Sauté the onion and garlic until softened and caramelized, about 5 minutes.
- Turn up the heat to medium-high, then add the ground meat. Break it apart and let it brown while its fat renders out for about 5 minutes. Season with salt and pepper to taste.
- Add the tomato paste, stirring for about 3 minutes to develop its flavor. It should darken in color as it caramelizes.
- Add the raisins, bay leaf, 2½ cups water, chicken bouillon, fish sauce, and sugar. Mix well to dissolve the bouillon and let it come to a boil.
- Bring back the potatoes and carrots, then reduce the heat to medium. Cover and simmer for 5 minutes.
- Stir in the peas and olives, then cook for about 2 minutes. Add more water, if necessary. Taste and adjust the seasoning as needed, then turn off the heat.
Notes
- Ground Meat: You can use ground beef, pork, or chicken, depending on your preference.
- Potatoes: Yukon Gold or red potatoes are ideal because they hold their shape well during cooking.
- Tomato Paste: It is thick and concentrated, adding an intense tomato flavor. You can use tomato sauce, but reduce the water in the recipe.
- Green Olives: Choose a variety that isn't too overpowering and that you enjoy eating on its own, like Castelvetrano or Manzanilla olives. If you're not a fan of olives, you can simply leave them out.
Maria
This is one of those dishes i make when i cant think of anything to make. Then it turns out to be one of those few things my kids like eating. Thank you.
Nora Rey
Hi Maria,
That's wonderful to hear! It's always a win when we find something easy to make and the kids actually love it! I’m glad this dish could be a go-to for your family. Thanks so much for sharing!