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Description
Picadillo is a favorite dish of many Spanish-speaking countries. This tastes great using either ground pork or leftover cooked pork. A fresh salad and red beans and rice completes the meal.
Ingredients
US|METRIC
8 SERVINGS
- 3 cups cooked pork roast (ground or chopped)
- 1/2 cup onions (chopped)
- 1/2 cup green bell pepper (chopped)
- 1 clove garlic (minced)
- 2 Tbsp. bacon drippings (OR shortening)
- 15 oz. tomatoes (whole, cut up)
- 3/4 cup dried apricot (OR raisins, chopped)
- 3/4 cup pimento-stuffed green olives (sliced)
- 1/2 cup pinenuts (OR slivered almonds, toasted)
- 4 Tbsp. chili powder
- 29 oz. chicken broth
- 1/2 cup butter
- 2 cups yellow cornmeal
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Directions
- Heat bacon drippings in large skillet. Cook onion, green pepper and garlic over medium-low heat for 5 minutes. Stir in pork, tomatoes, apricots, olives, nuts and chili powder. Cover, cook for 15 minutes.
- Bring chicken broth to a boil in large saucepan; stir in butter until melted. Gradually stir in cornmeal; mix well. Spoon into 13x9-inch baking dish. Top with pork mixture. Cover with foil. Bake at 350 degrees F. for 30 minutes. If desired, sprinkle with shredded Cheddar cheese; bake 3 minutes. Cut into squares.
NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium180mg8% |
| Potassium480mg14% |
| Protein7g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A45% |
| Vitamin C30% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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