Estellas Picadillo Recipe

Name: Estellas Picadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Pork Rump Roast; 2 whole Bay Leaves; 3 cloves Garlic, Minced, Divided; 3 whole Dried Chile Ancho Peppers; 3 whole Dried Chile Arbol Peppers; 6 whole Red Potatoes, Cleaned, Peeled And Cubed; 1 cube Chicken Bouillon; 2 Tablespoons Oil; 5 whole Tomatillos, Husks Removed And Rinsed; 1/2 teaspoons Thyme; 1 whole White Onion, Sliced; 1 teaspoon Salt, Or To Taste; Tortillas, Lime, And Hot Sauce, To Serve

Servings: persons

3 pounds Pork Rump Roast
2 whole Bay Leaves
3 cloves Garlic, Minced, Divided
3 whole Dried Chile Ancho Peppers
3 whole Dried Chile Arbol Peppers
6 whole Red Potatoes, Cleaned, Peeled And Cubed
1 cube Chicken Bouillon
2 Tablespoons Oil
5 whole Tomatillos, Husks Removed And Rinsed
1/2 teaspoons Thyme
1 whole White Onion, Sliced
1 teaspoon Salt, Or To Taste
Tortillas, Lime, And Hot Sauce, To Serve

1
In a stock pot, place roast, bay leaves and 2 garlic cloves.
2
Fill with water (the water should cover the roast).
3
Bring to boil until meat is tender and will shred, about 3 hours.
4
Once meat is tender, remove from pot, saving juices (discard bay leaves from pot).
5
Place the meat onto a cutting board and shred it.
6
Set aside in a dish.
7
Place 1 cup of reserved stock into the dish and place chiles into the stock.
8
Cover and let stand about 15 minutes.
9
Place potatoes and chicken bouillon into the stock pot with the juices and boil until potatoes are tender, about 1520 minutes.
10
In a Dutch oven or thick pot, place the oil.
11
Heat until warm then add the tomatillos.
12
Fry about 10 minutes until golden brown and tender.
13
Place them in a blender, saving the oil.
14
Once chiles are tender, remove the stems and place the chiles and juices into the blender.
15
Add thyme to the blender also.
16
Blend until smooth.
17
Add sliced onion and remaining clove of garlic to the oil and fry until tender, about 5 minutes.
18
Add the chile sauce from the blender (be careful, it may splatter a bit).
19
Then add the juices and potatoes to the Dutch oven.
20
Stir and add meat also.
21
Add salt to taste.
22
Simmer about 1015 mintues.
23
Serve with tortillas, limes and hot sauce.

1107

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pounds Pork Rump Roast, 2 whole Bay Leaves, 3 cloves Garlic, Minced, Divided, 3 whole Dried Chile Ancho Peppers, and more.

Yes, Estellas Picadillo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Estellas Picadillo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions