Protein Swap | Ground Pork Picadillo Santiaguero
with Peppers, Green Olives & Raisin-Studded Rice
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
Picadillo is one of the great dishes of traditional Cuban cuisine, although many Latin American countries have their own versions. The name comes from the Spanish word “picar,” meaning “to mince.” That’s why we use ground pork as the meat in this recipe, alongside diced peppers, green olives and plump raisins. It all comes together in an aromatic tomato sauce infused with garlic, demi-glace and a spice blend featuring the gentle heat of ancho chilies. Presented atop a bed of rice, it puts Caribbean comforts within easy wintertime reach.
We will send you:
- 250g Canadian-raised lean ground pork
- 15ml Minced garlic
- 1 Sweet pepper
- 160g White rice
- 30ml Vegetable demi-glace
- 30g Raisins
- 213ml Tomato sauce (canned)
- 30g Green olives
- 1 Green pepper
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame, Sulphites
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
6 g
Sodium
1070 mg
Total Carb
98 g
Sugars
19 g
Protein
34 g
Fibre
7 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Start the picadillo
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the garlic, spices and S&P. Sauté, 1 to 2 min., until fragrant. Add the pork and cook, breaking up the meat, 3 to 4 min., until almost cooked through.
Finish the picadillo
Core and medium-dice both types of peppers. To the pan of pork, add both types of peppers. Cook, stirring frequently, 2 to 3 min., until beginning to soften. Add the tomato sauce, demi-glace, ½ cup water (double for 4 portions), the olives and ½ the raisins; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 3 to 5 min., until the sauce has thickened and the pork* is cooked through.
Finish & serve
To the pot of rice, add the remaining raisins and S&P; stir well. Divide the rice between your bowls. Top with the picadillo. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
