There is a Cuban rendition of picadillo as well as one from Mexico. And there are undoubtedly as many home versions of this warming, spicy ground meat combination as there are dedicated picadillo cooks. Though it's traditionally served on its own or over rice, here the picadillo is used as a pasta sauce.
- ½ pound pork tenderloin, cut into large chunks
- 2 teaspoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 large green bell pepper, diced
- 1 canned or bottled jalapeño pepper, minced
- 1 can (15 ounces) crushed tomatoes
- ⅓ cup raisins
- 3 tablespoons minced green olives
- ½ teaspoon oregano
- ½ teaspoon salt
- 10 ounces pasta shells
1. In a food processor, pulse the pork until finely ground.
2. In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic, and cook, stirring occasionally, until tender, about 7 minutes. Add the bell pepper and jalapeño, and cook until the bell pepper is tender, about 5 minutes.
3. Stir in the pork and cook until no longer pink, about 4 minutes.
4. Add the tomatoes, raisins, olives, oregano, and salt, and bring to a boil. Reduce to a simmer, cover, and cook until the sauce is flavorful and slightly thickened, about 15 minutes.
5. Meanwhile, in a large pot of boiling water, cook the pasta according to package directions. Drain. Transfer to a large bowl and toss with the sauce.
Makes 4 servings.
Nutrition per serving: 430 calories, 6g total fat (1g saturated), 37mg cholesterol, 6g dietary fiber, 72g carbohydrate, 23g protein, 570mg sodium.
A good source of: folate, niacin, potassium, riboflavin, selenium, thiamin, vitamin B6, vitamin C.