Filipino Picadillo, or giniling, is one of those dishes a lot of us grew up eating. It's a stew with ground meat cooked in a simple tomato sauce with diced vegetables-nothing fancy, just comforting and familiar. It comes together easily, which is why it's such a common weekday meal in Filipino homes.
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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 where you're from, but the name stays the same. Picadillo comes from the Spanish word picar, which means "to mince," basically describing how everything is chopped up nice and small.
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 a pan or pot over medium-high heat and add just enough oil to coat the bottom. Add 2 cups of potatoes and 1 cup of carrots, then let them cook until lightly golden, about 5 minutes. Once they're done, remove them from the pan and set aside.
Step 2: Sauté the aromatics
Lower the heat to medium and add a little more oil if needed. Add 1 onion (chopped) and 6 garlic cloves (minced), then cook until softened and lightly caramelized, about 5 minutes.
Step 3: Brown the meat
Turn the heat back up to medium-high and add 1½ pounds ground meat. Break it up as it cooks and let it brown until the fat renders, about 5 minutes. Season with salt and pepper to taste.
Step 4: Brown the tomato paste
Add ⅓ cup of tomato paste and stir for about 3 minutes. This helps cook off the raw taste and deepen the flavor-you'll notice it darken slightly as it caramelizes.
Step 5: Add more ingredients
Add ⅓ cup raisins, 1 bay leaf, 2½ cups water, 2 teaspoons chicken bouillon, 1 tablespoon fish sauce, and 1 tablespoon sugar. Stir well to dissolve the bouillon, then bring everything to a boil.
Step 6: Add the potatoes and carrots
Return the potatoes and carrots to the pan, then lower the heat to medium. Cover and let it simmer for about 5 minutes.
Step 7: Add the peas and olives
Stir in ½ cup peas and ½ cup olives, then cook for about 2 minutes. If it's looking a bit dry, feel free to add more water. 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 says
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 says
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!