Pot-adillo 🌿🍲

Total Time: ~40 mins Yield: 4-6 servings

🛒 Ingredients

• 1 lb ground beef (or turkey for leaner option)

• 2 Tbsp olive oil (or infused oil if preferred)

• 1 small onion, diced

• 3 garlic cloves, minced

• 1 bell pepper, diced (red or green)

• 2 medium potatoes, peeled & diced small

• 1 can (15 oz) tomato sauce

• 1/2 cup beef broth (or water)

• 1/3 cup raisins (optional, for sweetness)

• 1/3 cup green olives, sliced

• 2 tsp cumin

• 1 tsp oregano

• 1/2 tsp paprika

• 1/2 tsp chili powder (optional, for kick)

• Salt & pepper to taste

• RSO/Distillate dosage: 0.1g or less

🔥 Instructions

1. Infusion Prep

   • Mix your measured RSO/Distillate into the 2 Tbsp olive oil (or warm gently if needed for blending). This will ensure even infusion throughout the dish. Set aside.

2. Brown the Meat

   • Heat half of your infused oil in a large skillet over medium heat.

   • Add ground beef, season lightly with salt & pepper, and cook until browned. Drain excess grease if necessary.

3. Sauté Veggies

   • Add the rest of the infused oil, onion, garlic, and bell pepper. Cook for 3–4 minutes until softened and fragrant.

4. Build the Flavor

   • Stir in the potatoes, tomato sauce, beef broth, cumin, oregano, paprika, and chili powder. Mix well.

   • Bring to a simmer, cover, and cook for 10 minutes.

5. Add the Extras

   • Stir in raisins and olives. Cook uncovered for another 10–15 minutes, until potatoes are tender and sauce thickens.

6. Taste & Serve

   • Adjust salt and pepper to taste.

   • Serve hot with rice, tortillas, or plantains. 🌿✨