Picadillo is a spicy Latin American meat dish often served as a stuffing in chilies, taco filling, or served with rice. I nabbed this recipe from my friend Heidi H’s recipe collection one day because it looked intriguing. What a keeper! Lots of flavor and in the time it takes you to cook the rice, the dish will be done.
- 1 lb ground pork (can substitute ground turkey, but add a bit of oil to the pan when cooking)
- 1/3 cup thinly sliced onions
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, crushed
- 1 teaspoon dried thyme, crushed
- 1 cup of chunky, tomato-based salsa (prepared or homemade)
- 1 mango, peeled, pitted, cubed
- 2 Tbsp toasted almonds, chopped
- 2 Tbsp cilantro leaves
- Hot cooked white or yellow rice
1 Heat a large skillet on medium high. Add small chunks of ground pork to the pan, not stirring, so that the meat has a chance to brown. Once one side is nicely browned, use a spatula to flip the pieces to the other side, again stirring as little as possible. Once you have some nice browning, you can stir and cook the pork all pieces are cooked through and no longer pink. Drain off any fat in excess of a tablespoon.
2 Lower the heat to medium. Stir in the onions, garlic, cinamon, coriander, cumin, oregano, and thyme. Cook, stirring, for 2 minutes more. Gently stir in salsa and mango pieces.
3 Lower the heat to low. Cover and heat through, about 2 minutes. Spoon into serving dish. Sprinkle with chopped almonds and cilantro.
Serve with hot cooked rice.