Pork Picadillo


Picadillo, with its lively sweet-and-sour taste, is a classic Cuban dish that almost every family has a version of. It's traditionally made with ground beef, but because beef is expensive and in very short supply, Cubans use pork instead in this easy recipe. Picadillo is a great party dish, since it reheats well. Serve with rice or polenta.

Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hr
6 servings


  • 2 tablespoons extra-virgin olive oil

  • 2 medium onions, finely chopped

  • 1 medium green bell pepper, finely chopped

  • 4 cloves garlic, minced

  • 1 pound lean ground pork (see Tip)

  • 2 teaspoons ground cumin

  • 1 ½ teaspoons dried oregano

  • 1 teaspoon ground cinnamon

  • ¾ teaspoon kosher salt

  • ¼ teaspoon ground allspice

  • Ground pepper to taste

  • 1 28-ounce can diced tomatoes, drained, 1/4 cup juice reserved

  • 2 bay leaves

  • ½ cup raisins

  • cup pimiento-stuffed green olives, chopped

  • 1 tablespoon red-wine vinegar


  1. Heat oil in a large skillet over medium heat. Add onions and bell pepper; cook, stirring occasionally, until soft but not brown, about 8 minutes. Stir in garlic and cook for 30 seconds. Add pork; cook, breaking up the meat with a wooden spoon, until no longer pink, 5 to 7 minutes.

  2. Stir in cumin, oregano, cinnamon, salt, allspice and pepper, then add tomatoes, their reserved juice and bay leaves. Reduce heat to maintain a simmer, cover and cook for 25 minutes.

  3. Stir in raisins, olives and vinegar; cover and simmer for 10 minutes more.


Make Ahead Tip: Refrigerate for up to 3 days or freeze for up to 3 months.

Depending on your supermarket, it might be hard to find a lean option for ground pork. But it's easy to make your own in a food processor. Choose a lean cut, such as loin or tenderloin. Cut into pieces and then pulse in a food processor until uniformly ground (being careful not to overprocess, turning the meat into mush). Or ask your butcher to grind it for you. Using lean pork instead of regular ground pork saves up to 164 calories and 5 grams of saturated fat per 3 ounces of cooked meat.

Nutrition Facts (per serving)

223 Calories
10g Fat
19g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 cup
Calories 223
% Daily Value *
Total Carbohydrate 19g 7%
Dietary Fiber 3g 12%
Total Sugars 12g
Protein 17g 34%
Total Fat 10g 13%
Saturated Fat 3g 13%
Cholesterol 44mg 15%
Vitamin A 435IU 9%
Vitamin C 26mg 29%
Folate 11mcg 3%
Sodium 410mg 18%
Calcium 59mg 5%
Iron 2mg 9%
Magnesium 23mg 5%
Potassium 529mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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