Place the ground beef in a pot with 1/4 cup water (60 ml). Dissolve the bouillon cubes in the hot water and add three tablespoons of oil. After 10 minutes, add the diced potatoes and chayote.

Once the water has evaporated, add the diced carrots.

After 3 minutes, add the chopped onion and cook over low heat.

Separately, sauté the poblano pepper strips and add them to the picadillo.

In the same pan, remove the poblanos and sauté one or two yellow chiles (güero chiles) until lightly browned. Remove and add them to the picadillo.

Sauté the tomatillos, then add them to the picadillo.

Add a pinch of ground black pepper.

Add the diced tomatoes and zucchini, cover, taste, and let it simmer until the flavors blend. Adjust salt to taste.