Protein Swap | Pork Picadillo
with Raisins & Stuffed Spanish Olives
Cooking time
10 minutes
Servings
2/4
Calories
550 /serving
Celebrate a warmly spiced Cuban classic—a combination of sweet raisins, briny olives and nourishing pork—for how easily it fits into paleo principles. That is, once you sub out the usual starchy grain for cauliflower 'rice', gently sautéed with garlic.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Minced garlic
- 1 Green pepper
- 30ml Tomato paste
- 30g Raisins
- 60g Stuffed Spanish olives
- 30ml Vegetable demi-glace
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chilli pepper, red bell pepper, green bell pepper, white sesame seeds, canola oil, silicon dioxide, smoked paprika)
Contains: Sesame
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
9 g
Sodium
1210 mg
Total Carb
34 g
Sugars
16 g
Protein
38 g
Fibre
8 g
Preparation
Sauté the cauliflower rice
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the cauliflower rice and ½ the garlic.
- Sauté, 6 to 8 min., until softened; season with S&P.
Mise en place
- Meanwhile, halve, core and medium-dice the green pepper.
- Roughly chop the olives.
Start the picadillo
- In a large pan, heat a drizzle of oil on medium-high.
- Add the beef*, green pepper, olives, raisins and remaining garlic; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Finish the picadillo & serve
- To the pan, add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the demi-glace and ½ cup water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until the beef is coated.
- Divide the cauliflower rice between your plates.
- Top with the picadillo. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
