Pork Picadillo

Name: Pork Picadillo (Picadillo de Puerco)
Yield: Makes about 2½ cups
Cuisine: Mexican
Ingredients: 1 small white onion, finely chopped; 1 garlic clove, minced; 1½ cups Shredded Cooked Pork; 1 medium-sized ripe tomato, peeled, seeded, and finely chopped; 3 tablespoons vegetable oil; Salt and Freshly ground black pepper (optional); ½ ripe plantain, peeled and finely diced; 1 tablespoon capers, chopped; ½ teaspoon crumbled dried thyme; ½ teaspoon crumbled dried oregano

Picadillo de Puerco

Preparation info

Makes about
2½ cups

Difficulty
Easy

Appears in

Zarela's Veracruz

By Zarela Martínez

Published 2001

About

If you are cooking the meat for the picadillo from scratch, start with about ½ pound boneless pork.

Ingredients

3 tablespoons vegetable oil
1 small white onion, finely chopped
1 garlic clove, mi

Americas
Mexico
Starter
Gluten-free

Method

Heat the oil in a large skillet over medium-high heat. When it ripples, add the onion and garlic and cook until the onion is translucent, about 3 minutes. Reduce the heat to medium, add the shredded meat, and stir to distribute evenly. Stir in the tomato, plantain, raisins, capers, and dried herbs. Cook for about 10 minutes, or until the flavors are well blended. Taste the mixture for seasoning