Mexican Picadillo

Heat 1 Tbsp. vegetable oil in a large skillet over high. Cook 1 lb. ground beef chuck (20% fat), breaking up with a wooden spoon, until browned but not completely cooked through, 5–7 minutes. Transfer to a medium bowl with a slotted spoon.

Reduce heat to medium and add remaining 1 Tbsp. vegetable oil to skillet. Cook ½ medium onion, finely chopped, 2 plum tomatoes, cored, chopped, 1 medium poblano chile, seeds removed, finely chopped, 3 garlic cloves, finely grated, 1 tsp. ground cumin, ½ tsp. freshly ground black pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, stirring, until tender but not browned, about 5 minutes. Return beef along with any juices to pan and add 1 medium Yukon Gold potato, peeled, chopped, and 2 cups chicken stock or low-sodium chicken broth. Bring to a simmer and cook, stirring and scraping up browned bits, until potato is tender and beef is cooked through, 20–25 minutes. Season with more salt if needed.

Mix in ¼ cup chopped cilantro just before serving. Do Ahead: Picadillo (without cilantro) can be made 3 months ahead. Transfer to an airtight container and freeze.