Ever even heard of picadillo? That’s pee-ca-dee-yo in Spanish. Actually this has a Mexican derivation. And its much beloved in the culture. We’re on our way home from our trip today, so I’ve set this up to post ahead of time.
Oh gosh was this ever good. It probably doesn’t look like much – a ground meat mixture on top of something. Yup. So delicious. So easy to make and just bursting with flavor. Traditionally, Picadillo is a Latin American dish, but variations exist in many countries, including Cuba. All the variations include something a bit different. This recipe, which came from Dean Fearnley-Whittingstall’s book River Cottage Meat Cookbook, is most aligned with the Mexican version, although it does contain a couple of ingredients from one or more of the other country’s variants. And then I added chives. Not typical. So I suppose that then becomes my variation. And I served it on grits, which makes it even more unusual. Southern cooking is not anything like Mexican or Latin American cooking. Ah, forget all that. Just make it.
This started out because I defrosted a pound of ground pork from our most recent 1/4 pig purchase – a Berkshire pig from a local 4-H kid. I went to my kitchen computer, to Eat Your Books website and typed in ground pork and scanned the recipes from my own books. Not only does it tell me where the recipe is, but it lists the most common ingredients. Yippee! I had everything needed. Except tortillas to serve it on or with. So I improvised. And it called for ground beef too, but I just used the ground pork instead.
First I started sweating the minced onion, red bell pepper and chiles. A friend had given me a lovely Cubanelle pepper a few days ago. Perfect for this. It’s not a hot pepper, but it added nice green color and flavor too. I added some chipotle chili in adobo sauce to the dish to give it a bit more character.
Then I added all the other ingredients – garlic, salt, pepper, sugar (just a little bit), the ground pork, raisins, some olives (I used a bottled product called Olivetta – a mixture of lots of different olives (and a few other things), all minced up – something I buy at my local Italian market), some diced tomatoes, and some tomato paste, along with some pork stock (which was just a dip into my jar of Penzey’s pork soup bases that I use so often). While that simmered I made the cheesy grits (recipe up tomorrow). Then I just served it like a sauce on top of the grits, with some slivered almonds sprinkled on top along with some chopped chives (optional). Dave and I talked about going back for seconds, but we decided we shouldn’t, even though the tastes of everything beckoned us. So, make this, okay? You won’t be sorry!
What I liked: oh gosh, everything. Flavor, texture, comfort food, warm on the stomach. Worth making for sure. Also, it’s versatile – serve it on rice (more traditional), tortillas (or even chips) or mashed potatoes (which would be great for using up leftovers). I think the raisins (that little bit of sweet) is what “makes” this. It’s like finding pineapple in a curry sauce.
What I didn’t like: ah, nothing. I’ll definitely be making this again.
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Picadillo
Recipe By: Adapted from MEAT by Dean Fearnley-Whittingstall
Serving Size: 5
NOTES: This is a Mexican dish done in an Italian ragu-style. So instead of serving it on pasta like a spaghetti sauce, you serve this on something Mexican – like rice, or tortillas. You can use your choice of chile pepper – poblano, jalapeno (maybe only half of one) or Anaheim. I used a Cubanelle because I had one.
1/2 pound ground beef — (you could use all ground beef)
1/2 pound ground pork — (I used all ground pork)
1 tablespoon wine vinegar
1/4 teaspoon salt
1/2 teaspoon sugar black pepper
1 tablespoon olive oil
1 medium onion — finely chopped
1 medium red pepper — finely chopped
1 whole mild chile pepper — (1 to 2) (or use a spicier one if preferred)
1/4 cup raisins
1 teaspoon chipotle chile canned in adobo
1/3 cup green olives — finely chopped
1 cup beef stock — or pork stock
2 large tomatoes — chopped
3 tablespoons tomato paste
4 tablespoons slivered almonds
3 tablespoons chives — minced
1. Put the meats in a large bowl and season with the vinegar, salt, sugar and pepper, mixing well together. Leave to stand.
2. Heat the oil in a large pan and sweat the onion, garlic, red (or orange) pepper and chilli for about 10 minutes until the onion is soft and lightly browned.
3. Add the meat to the pan and cook over medium heat until well browned all over.
4. Add the rest of the ingredients and mix well. Bring to a very gentle simmer and cook, partly covered, for about an hour, stirring occasionally. Add a little water if mixture is looking dry, but don’t let it be too saucy.
5. Be sure to make enough that you have some to put aside for a day or so and gently reheat.
6. Serve with soft tortillas, guacamole, salsa, sour cream and grated cheese or rice, or potatoes or pasta or bread and butter. Or even cheesy grits. Sprinkle top with almonds and chives.
Per Serving: 399 Calories; 30g Fat (65.7% calories from fat); 19g Protein; 16g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 761mg Sodium.

Gerry Speirs
said on October 17th, 2011:
This sounds like my kind of dish and to put it on grits is downright smart, and brave. I’m glad I stumbled on your blog and will continue to enjoy browsing through it,
Take care…
Thanks, Gerry. That dish really is good and worth trying, whether it’s grits or something else you pour it over. . . carolyn t