Pork Picadillo

Picadillo de Puerco

Preparation info
  • Makes about

    2½ cups

    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

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


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


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