In a large skillet, heat the avocado oil over medium heat. Once hot, add the chopped white onion and sauté for about 2-3 minutes until it becomes translucent. Add the minced garlic and continue to cook for another minute, until fragrant.
Stir in the chopped potatoes, carrots, red bell pepper, and jalapeño. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Push the vegetables to one side of the skillet and add the ground beef. Break it apart with your wooden spoon and cook until browned, about 5-6 minutes. Mix the beef with the vegetables once cooked.
Add the diced tomatoes and optional green peas to the skillet. Stir to combine all the ingredients well.
Pour in the beef broth and add the sea salt, dried oregano, and ground cumin. Stir everything together, bringing the mixture to a gentle simmer. Allow it to cook for about 10 minutes, letting the flavors meld and the broth reduce slightly.
Once the Picadillo is cooked, remove it from heat and stir in the chopped fresh cilantro for a burst of flavor. Taste and adjust seasonings as desired.
