Once again, our friend Amanda “The Kitcheneer” has outdone herself with this amazing recipe for Filipino Style Picadillo. Not only is it easy and incredibly tasty, she took it up a notch by making it with our special heart and liver blend of ground bison.  It’s a richer, more flavorful version of our classic ground and is packed to the brim with minerals and nutrients like iron, folate and vitamin A and B!

 

Slow Cooker Filipino Style Picadillo

Recipe & Photography by Amanda “The Kitcheneer“

Hey guys. I made picadillo!

And now I am wondering why I never have before! It was an easy crockpot dump recipe. As in you dump all of the ingredients and stir and let it be until food time! Which is my kind of recipe!

I decided to go with the Filipino version because it’s nostalgic for me. You see I grew up two houses down from one of my great childhood friends and whose grandmother happened to be from the Phillipines. She literally cooked FANTASTIC food from dawn until dusk. Every. Single. Day.

And it was glorious.

She would make sheet after sheet of lumpia. And she would usually bring us batches and batches of them. And I tried to incorporate a lot of those flavors here.

I used a lot more fresh veggies in this dish to make it healthier and also it’s Whole30 compliant (surprise!)….not really 😉

Well, I did have another superfood surprise in this recipe.

I used bison organ meat! Now please bear with me and don’t run and click away.

Trust me, when The Honest Bison and I partnered up and I received this package. I literally had NO CLUE what to make with it as I have never cooked with ground organ meat.

But the more I read about it, the more intrigued I was. Especially when I read about all the health benefits of it.

It’s packed with nutrients like iron, Vitamin B, zinc, and the rarer vitamin K2. Vitamin K2 is essential for responding to injuries. It carries calcium throughout our body and helps prevent blood clots.

Now what about the taste? Honestly, I felt it added richness to the dish that I didn’t’ expect. And blended with the leaner ground beef. I didn’t taste anything either. Just the amazing flavor of this Asian/latin inspired cuisine.

Which btw is incredible.

I added fresh veggies that you would normally find in lumpia: cabbage, onion, carrots, and jicama

I also added coconut vinegar, ginger, and raisins to bring out even more flavor

This makes the PERFECT healthy protein packed Whole30 meal prep on a Sunday. Because all you do is pour everything into the slow cooker and by the time you come home from work, dinner is done!

 

Ingredients:

1 lb ground bison heart & liver blend

1 lb ground beef

1 diced white onion

3 cloves, minced garlic

1/4 cup raisins

3 tbs coconut aminos

1/2″ minced ginger

1 tbs coconut or rice vinegar

1 tbs salt

1 tsp white pepper

2 tbs sesame oil

1 tbs tomato paste

1 can tomato sauce

1/2 head, shredded cabbage

1 finely diced carrot

1/2 diced jicama

1 bunch, torn kale

 

Directions:

1. Pour all ingredients (minus kale and eggs) into a slow cooker or Instant Pot on the slow cooker setting.
2. Stir meat and vegetables together until thoroughly combined.
3. Set on low for 8 hours or on high for 5-6 hours.
4. Serve over cauliflower rice and alongside some sautéed kale and top with a soft-boiled egg.
5. Enjoy!

You can view the original post here and be sure to check out The Kitcheneer for more amazing recipes like this one.