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.
Ingredients:
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-oz. can diced tomatoes
3/4 cup raisins
12 pimiento-stuffed olives, sliced
2 tablespoons chopped almonds
3 tablespoons chili powder
2 14 1/2-oz. cans chicken broth
2 cups cornmeal
Instructions:
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.
Nutritional Information:
Calories: 250
Fat: 8 grams
Cholesterol: 25 milligrams
Carbohydrates: 33 grams
Protein: 10 grams
Sodium: 500 milligrams
Saturated Fat: 2 grams
