Author: the chic brûlée
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
A Latin American favorite - spicy pork and veal picadillo with fresh homemade salsa and crispy tostones.
- 3 tablespoons olive oil
- ½ pound ground pork
- ¼ pound ground veal
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon dried oregano leaves
- ½ teaspoon crushed red pepper
- ¼ teaspoon ground allspice
- ½ cup chopped yellow onion
- 1 yellow or orange bell pepper, seeded and chopped
- ½ jalapeno, seeded and stemmed
- 1 tablespoon minced garlic
- 3 tablespoons tomato paste
- 2 tablespoons cider vinegar
- 1½ tablespoons light brown sugar
- ¼ cup dates (or currents, as desired)
- 4 teaspoons chopped green olives
- 1 cup water
- Heat the olive oil in a medium nonstick skillet over high heat. Combine the ground pork, ground veal, 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, bell pepper, and jalapeno and cook until soft, about 4 minutes.
- Add the garlic and cook for 1 minute, stirring constantly.
- Add the tomato paste, vinegar, brown sugar, dates, and olives, 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 meat with Tostones and Fresh Salsa, if desired.
Recipe by the chic brûlée at https://thechicbrulee.com/2012/07/18/pan-latin-picadillo/
2.2.8