Pork Picadillo
Recipe GLPRa94fbf4b1b165f
A fragrant Mediterranean-inspired ground pork dish with warm spices, sweet raisins, and briny olives. This one-pan meal combines sautéed onions, bell pepper, and garlic with cumin, cinnamon, and oregano, finished with tomatoes, bay leaves, and a splash of vinegar for balance. Naturally dairy-free and gluten-free, it's perfect served over rice, with beans, or nestled in lettuce cups.
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Ingredients
2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped
1 medium green bell pepper, finely chopped
4 cloves garlic, minced
1 pound lean ground pork
2 teaspoons ground cumin
1½ teaspoons dried oregano
1 teaspoon ground cinnamon
¾ teaspoon kosher salt
¼ teaspoon ground allspice
Ground black pepper to taste
1 28-ounce can diced tomatoes
¼ cup reserved tomato juice from the can
2 bay leaves
½ cup raisins
⅓ cup pimiento-stuffed green olives, chopped
1 tablespoon red-wine vinegar
Directions
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chopped onions and bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
Stir in the minced garlic and cook for about 1 minute until fragrant, then add the ground pork. Break the meat into small pieces with a wooden spoon or spatula, and cook for 5-7 minutes, stirring frequently, until the pork is no longer pink and has reached an internal temperature of 160°F.
Add the ground cumin, dried oregano, ground cinnamon, kosher salt, ground allspice, and black pepper to taste. Stir well to coat the meat and vegetables evenly with the spices. Cook for 1-2 minutes to allow the spices to bloom and become fragrant.
Pour in the drained diced tomatoes and the reserved tomato juice, then add the bay leaves. Stir to combine all ingredients. Bring the mixture to a gentle simmer.
Reduce the heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
Stir in the raisins and chopped olives, then add the red-wine vinegar. Simmer for an additional 2-3 minutes to warm the raisins and distribute the vinegar throughout the dish.
Taste and adjust seasoning with additional salt and pepper as needed. Remove the bay leaves before serving. Spoon the picadillo into bowls or onto a serving platter and serve warm.
