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Friday, June 10, 2016

Picadillo

Picadillo is a flavorful and comforting dish everyone will love. It's easy to make, and leftovers, if any, freeze beautifully for future meals.


Picadillo has Latin American and Philippine roots, and while similar, each have their own unique flavors. The version I'm sharing with you today is the Asian version, which is what I remember my aunt making when I was a child. While there is no Asian heritage in my family, this delicious recipe somehow found it's way to the rural area of West Virginia, and into my aunt's kitchen.



Ground pork, potatoes, and carrots are wrapped in a thick and rich sauce, that makes a wonderfully comforting meal. The sauce is super flavorful, so you want to make sure you have something underneath of it to catch all that yumminess, such as polenta, which is what I used, mashed potatoes, or rice.

Leftovers can be stored in the refrigerator for up to two days, or in the freezer in an air-tight container for a future meal. I've only kept mine frozen for one month before eating it, so I can't vouch for how good it will be after that. But it is still delicious for up to 30 days!

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Picadillo


Ingredients

2 Tablespoons pure olive oil
2 cloves garlic, minced
1 medium sweet onion, chopped
1 red bell pepper, seeded and chopped
1 - 28 ounce can crushed tomatoes
1 pound ground pork (beef may be substituted)
2 teaspoons Worcestershire sauce
1 cup beef broth
1 large potato, peeled and cubed
1 cup sliced carrots
1 teaspoon sea salt
Fresh ground black pepper to taste


Directions


Heat oil in a large skillet over medium high heat. Add garlic, onion, and red pepper, and saute until the onions become translucent. (about 2 minutes)
Stir in the crushed tomatoes and cook for five minutes, then add the ground pork, along with Worcestershire sauce. Cook pork, stirring and breaking it up with a wooden spoon until almost no pink remains.
Add beef broth, potatoes and carrots, along with salt and pepper. Give it a good stir to blend all of the ingredients, then reduce heat and cover with a lid. Continue cooking at a low simmer for about 35 to 40 minutes, stirring occasionally.
Give picadillo one last stir to make sure everything is mixed well. Taste for seasonings and serve hot with cheesy polenta, mashed potatoes, or cauli-rice.

Recipe adapted from Asian in America.

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