Picadillo is a Mexican minced pork filling,
usually featuring olives and raisins, used for stuffing chiles,
tamales and such. Here this inspired filling is the basis for
a baked cornmeal-crusted oven pie. Serve with a sliced orange
and radish salad.
Lean Picadillo
Pie
- 1 1/2 pounds lean ground
pork
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 (14 1/2-ounce) can diced tomatoes
3/4 cup raisins
12 pimiento-stuffed olives, sliced
2 tablespoons chopped almonds
3 tablespoons chili powder
2 (14 1/2-ounce) cans chicken broth
2 cups cornmeal
- Heat large nonstick skillet
over medium heat; cook and stir pork, onion, green pepper and
garlic for 5 minutes, until pork is lightly browned.
- Stir in tomatoes, raisins,
olives, almonds and chili powder. Cover and simmer for 10 minutes.
- Bring chicken broth to
a boil in a large saucepan; gradually stir in cornmeal; mix well.
- Spoon cornbread mixture
into 13x9-inch baking dish sprayed with nonstick cooking spray.
Top with pork mixture. Cover with foil.
- Bake at 350 degrees F
for 30 minutes. Cut into squares to serve.
Serves 12.
Nutrition Facts
Calories 250 calories
Protein 10 grams
Fat 8 grams
Sodium 500 milligrams
Cholesterol 25 milligrams
Saturated Fat 2 grams
Carbohydrates 33 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
