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2½ cups
Easy
Published 2001
If you are cooking the meat for the picadillo from scratch, start with about ½ pound boneless pork.
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