PORK PICADILLO
Add an eclectic flavor note to this easy ground Pork Picadillo dish with tomato sauce, almonds and raisins. Serve this Pork Picadillo hot in warm tortillas and top it with sour cream.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 8 servings.
Number Of Ingredients 10
Steps:
- Brown meat in large skillet on medium heat; drain. Add onions; cook until tender.
- Stir in tomato sauce, almonds, raisins, dressing and bouillon; bring to boil. Reduce heat to low; simmer 10 min., stirring occasionally. Stir in parsley.
- Serve hot with warm tortillas; top with sour cream.
Nutrition Facts : Calories 460, Fat 27 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g
PORK PICADILLO
We like this versatile mixture, a Latin-American favorite, with rice; the smoky, sweet, tangy flavors of our version skew Mexican.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 1h
Yield Makes 8 cups
Number Of Ingredients 13
Steps:
- In a 5-quart pot or Dutch oven, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 3 to 5 minutes.
- Add tomato paste, chipotles, chile powder, cinnamon, and cloves; cook until fragrant, about 1 minute. Add pork; cook, stirring occasionally, until no longer pink, 7 to 8 minutes.
- Add tomatoes and puree, and vinegar; bring to a boil. Reduce to a simmer, and cook, partially covered, until thick, 35 to 40 minutes. Add raisins. Serve with white rice, if desired.
PICADILLO
Steps:
- Begin by heating a medium Dutch oven over high heat. Add a tablespoon of olive oil and the ground beef; be sure to distribute it evenly throughout the pan. Allow to brown on the bottom without moving it for 5 minutes. As the meat begins to loose its red tint start mixing in onion, peppers, garlic, bay leaves and cumin. Let it cook for 7 minutes until the vegetables become translucent. Then add olives, almonds, raisins, tomato paste and parsley. Make sure to mix it thoroughly with a spoon so that the tomato paste is well incorporated. Season to taste with salt and pepper.
PORK PICADILLO
Provided by Emeril Lagasse : Cooking Channel
Categories main-dish
Time 50m
Yield 4 to 6 Servings
Number Of Ingredients 29
Steps:
- Heat the olive oil in a medium nonstick skillet over high heat. Combine the ground pork, cumin, cinnamon, salt, oregano, crushed red pepper, and allspice, and cook, using a spoon to break up any clumps, until the meat is golden brown and cooked through, about 6 minutes. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute, stirring constantly. Add the tomato paste, vinegar, brown sugar, currants, olives, and capers, and stir to thoroughly combine. Stir in the water and reduce the heat to medium. Continue to cook, stirring occasionally, until the sauce is very thick and the flavors have come together, about 15 minutes. Serve the pork with Tostones and Fresh Salsa, recipes follow, if desired.
- Tostones:
- Heat the oil to 360 degrees F.
- While the oil is heating up, cut the green plantains into 1-inch thick slices and then peel them. Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.
- Remove the plantain slices with a slotted spoon and drain on paper towels.
- When the plantain slices are cool enough to handle (about 1 minute), between paper towels, smash them into flat rounds using the bottom of a glass. Fry the rounds in the hot oil for another 3 minutes. They will turn crisp and golden brown.
- Remove the tostones with a slotted spoon and drain on paper towels. Salt them as soon as they come out of the oil.
- Fresh Salsa:
- Combine the cilantro leaves, tomatoes, onion, jalapeno, garlic, olive oil, salt, and pepper, to taste in a mini food processor and blend until the desired consistency is reached.
- Serve as a condiment.
PORK-PICADILLO TAMALES
Pork sweetened with raisins fills these tasty tamales. The banana leaf wrappers give them even more flavor.
Provided by My Food and Family
Categories Mexican Dinner
Time 1h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Beat first 4 ingredients in large bowl with mixer on low speed until blended. Gradually add water, beating well after each addition until light and fluffy.
- Heat dressing in medium skillet on medium-high heat. Add meat and chili powder; cook 5 min. or until lightly browned, stirring occasionally. Stir in raisins and olives; cook 2 min. Remove from heat.
- Spread about 1/3 cup masa dough into 5x3-inch rectangle down center of each of 12 banana leaf pieces. Top each with 1/3 cup meat mixture. Fold in sides of leaves to completely enclose filling. Tie closed with strips cut from some of the remaining banana leaves.
- Pour 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of tamlera liner or steamer basket with some of the remaining banana leaves. Add tamales, overlapping as necessary to fit; cover with remaining leaves or damp kitchen towel. Cover with lid. Bring water to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil. Serve tamales topped with salsa.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
PORK MANGO PICADILLO
This is so easy to make and so tasty! In the time it takes you to cook the rice, the dish will be done.
Provided by Mercy
Categories Mango
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet cook the ground pork until it is no longer pink. Drain off fat.
- Stir in onions, garlic, cinamon, coriander, oregano, thyme. Cook and stir for 2 minutes more.
- Gently stir in salsa and mango. Cover and heat through, about 2 minutes.
- Spoon into serving dish. Sprinkle with chopped almonds and cilantro. Serve with hot cooked rice.
Nutrition Facts : Calories 389.1, Fat 26.8, SaturatedFat 9.2, Cholesterol 81.7, Sodium 455.4, Carbohydrate 16.9, Fiber 3.5, Sugar 10.5, Protein 21.8
PORK PICADILLO
This minced pork dish from the Philippines with a rainbow assortment of bell peppers is easy to prepare and yet very tasty.
Provided by lola
Categories Ground Pork
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the olive oil in large skillet over medium heat. Cook and stir the onion and garlic in the oil until tender, about 5 minutes. Remove the onion and garlic from the pan and set aside. Crumble the pork into the skillet and cook until no longer pink. Return the onion and garlic to the skillet and stir through the pork. Season with salt and pepper. Cover the skillet and cook the mixture for 5 minutes. Stir the green bell pepper, red bell pepper, yellow bell pepper, and raisins to the mixture; cover and cook another 5 minutes. Add the spinach to the skillet and stir just before serving.
Nutrition Facts : Calories 486.1 calories, Carbohydrate 13.1 g, Cholesterol 122.7 mg, Fat 32 g, Fiber 2.8 g, Protein 36.2 g, SaturatedFat 10.8 g, Sodium 169.4 mg, Sugar 7 g
CUBAN PICADILLO
Wonderful Cuban recipe for one of the best meat dishes there is. I used to eat at this great mom and pop Cuban restaurant in my town and unfortunately they closed down. This was the closest I could get to their wonderful recipe !
Provided by Valerie in Florida
Categories Meat
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Mash the salt, pepper and garlic together in a mortar until well blended.
- Lightly brown this mixture in the lard/oil with the pepper and the onions until the onions become translucent.
- Add the tomato sauce and let it simmer for a minute.
- Add the vinegar.
- Add the meat and cook for 5-minutes.
- Add the cooking wine, olives and raisins.
- Simmer until liquid is absorbed (I usually let this simmer for around an hour or so on low, so the flavors meld together).
- Serve with rice and beans and a nice cold beer.
- Tastes even better the next day!
Nutrition Facts : Calories 487.6, Fat 32, SaturatedFat 10.1, Cholesterol 102.8, Sodium 1641.6, Carbohydrate 17.3, Fiber 2.7, Sugar 10.5, Protein 30.2
PORTUGUESE PORK PICADINHOS
Had this at a restaurant 15 years ago as an appetizer & have been making it ever since as a main meal. Nice flavors that all blend well together.
Provided by ChefRed
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown pork in hot skillet until nice golden color with 4 tablespoons of olive oil. add potatoes and.
- add chorizio into pan. Saute with pork until chorizio looses some of its red color.
- clean clams & steam open. throw away those that don't open. In a 13 x 9 pan, add pork & chorizio mixture, clams, scallops,pepperonici , olives. If you don't have the olives , pepperoncini,or wine, you will need to add vinegar to give it some tartness. Capers would be a nice touch as suggested by a reader.
- pepperoncini. Pour wine and olive oil over and cover with aluminum foil.
- cook for 40 minutes at 350.
- Serve with white rice.
Nutrition Facts : Calories 967.8, Fat 52.1, SaturatedFat 12.7, Cholesterol 304.6, Sodium 1686, Carbohydrate 44.3, Fiber 5.6, Sugar 4.5, Protein 71.5
PICADILLO FROM A CROCK POT
Adapted from a recipe in the Cooking Light Slow Cooker Cookbook. This one uses pitted dates and dried apricots in place of the more traditional raisins, but raisins could be substituted for either or both of these if you prefer. If more heat is desired, substitute hotter peppers for part of the bell peppers, increase the amount of cayenne or add dried red pepper flakes or hot pepper sauce. It can also be made with a combination of ground beef and ground pork, or even made with ground turkey. I use no-salt-added tomatoes and tomato sauce. Very versatile: serve it over hot rice, wrap it in flour tortillas, use it to stuff peppers, zucchini or other vegetables or serve it as a dip with tortilla chips.
Provided by echo echo
Categories One Dish Meal
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, or skillet sprayed with nonstick spray, begin to brown beef, stirring and breaking up with a wooden spoon.
- As meat begins to brown, add bell pepper through garlic. Continue to cook until meat is well browned and vegetables soften.
- Drain off fat and place meat in a 4-quart crock pot.
- Add tomatoes through black pepper and stir well.
- Cover, set crock pot on "high" and cook 3 hours.
- If desired, stir in almonds.
CRISPY MASA BOATS WITH PORK PICADILLO
Categories Blender Pork Tomato Fry Cocktail Party Cinco de Mayo Buffet Raisin Hot Pepper Cinnamon Hominy/Cornmeal/Masa Simmer Bon Appétit
Yield Makes about 24
Number Of Ingredients 20
Steps:
- For picadillo:
- Place pork in heavy medium saucepan. Add pinch of salt and enough cold water to cover by 1/2 inch. Bring to simmer over medium heat. Reduce heat to medium-low and simmer gently, uncovered, until meat is tender, about 1 hour 10 minutes. Cool meat in broth. Using slotted spoon, transfer meat to work surface; discard broth. Shred meat coarsely into large bowl.
- Place tomatoes with juices and chiles into blender and puree. Heat oil in heavy large skillet over medium-high heat. Add onion and sauté 3 minutes. Add garlic and sauté 1 minute. Add pork and sauté until browned, about 10 minutes. Mix in raisins, vinegar, pepper, and cinnamon, then tomato puree. Simmer until picadillo is thick, stirring often, about 6 minutes. Season to taste with salt. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using.)
- For dough shells:
- Combine fresh masa or masa harina mixture, lard, flour, baking powder, and salt in large bowl. Knead well, adding more warm water by tablespoonfuls as needed until dough is soft, smooth, and pliable but not sticky. Divide dough into 12 equal pieces; shape into balls. Place on sheet of foil. Cover with plastic wrap to prevent drying.
- Flatten balls with moistened fingertips to 2 1/2x3/4-inch disks. Heat heavy large griddle or skillet over medium-high heat. Place 3 disks on griddle. Cook until outsides are light brown but insides are still soft and uncooked, about 3 minutes per side. Transfer disks to baking sheet. Repeat with remaining disks.
- Using greased knife, cut each disk horizontally in half; turn so uncooked sides are up. Using fingertips, flatten uncooked center of each and pinch edge of soft dough between fingertips to form 1/4- to 3/8-inch-high rim.
- Pour enough oil into large skillet to reach depth of 1/2 inch. Attach deep-fry thermometer and heat oil to 350°F to 360°F. Fry 4 dough shells at a time until lightly browned and crunchy outside but still tender inside, about 1 minute. Using slotted spoon, transfer shells to paper towels to drain. Spoon warm filling into each shell. Sprinkle with almonds and serve.
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