Slow Cooker Picadillo

Heat cooking oil in a large skillet over medium heat until shimmering.

Add chopped onion, bell pepper, and minced garlic; sauté until softened, about 5 minutes.

Increase heat to medium-high and add ground beef; cook until browned, breaking it apart, about 6-8 minutes.

Stir in diced tomatoes, green olives, raisins, cumin, oregano, and bay leaves.

Season with salt, black pepper, and vinegar; mix well to combine.

Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.

Meanwhile, peel and dice potatoes into small cubes.

In a separate pot, boil diced potatoes until tender, about 10 minutes; drain.

Fold cooked potatoes into the picadillo mixture and cook for an additional 5 minutes.

Remove bay leaves before serving.

Serve hot with rice or plantains.

Equipment Needed

Allergens