Picadillo

Ingredients

• 30 ml (2 tablespoons)vegetable oil
• 150 g (1 cup)white onion, finely chopped (usually 1/2 onion)
• 3garlic cloves, peeled and finely chopped or pressed
• 454 g (1 pound)pork loin or tenderloin, finely chopped or ground
• 3/4 teaspoonkosher or sea salt
• 1/2 teaspoonblack pepper
• 1/4 teaspoonground allspice
• 1/4 teaspoonground cinnamon
• 5whole cloves, stems removed and tops ground
• 454 g (1 pound)ripe tomatoes, diced (or one 425 g (15-ounce) tin crushed or diced tomatoes)
• 30 g (1/4 cup)slivered almonds
• 40 g (1/4 cup)manzanilla olives stuffed with pimentos, diced
• 40 g (1/4 cup)pickled jalapeños, diced
• 45 g (3 tablespoons)capers, chopped
• 30 g (3 tablespoons)raisins

Instructions

1. 1

   Cook the pork

   Heat the oil in a large sauté pan or frying pan over medium-high heat. Add the onion and cook for 3–4 minutes, until soft and translucent. Stir in the garlic and cook for 1 minute, until softened. Add the pork, salt, pepper, allspice, cinnamon and cloves. Cook for 6–8 minutes, stirring often, until the meat is lightly browned and its juices begin to evaporate.

2. 2

   Add the additions

   Stir in the tomatoes and cook for 8–10 minutes, until softened and releasing their juices. Add the almonds, olives, pickled jalapeños, capers and raisins; mix well and cook for another 10–12 minutes, stirring often, until the flavours come together. The finished mixture should be moist, but not wet.

What is picadillo?

Picadillo is a name used for a family of minced or finely chopped meat dishes found in Mexican and other Latin American cooking. The ingredients and seasoning vary from kitchen to kitchen.

This pork version comes from Pati's Mexican Table Season 9, Episode 901, set in Tucson: Gateway to Sonora. Its mix of fruit, nuts, pickled ingredients and warm spices gives the skillet a distinct savoury-sweet and tangy character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 497 calories, 34g protein, 24g carbs, 30g fat.

Pork provides most of the protein, while the raisins and tomatoes contribute carbohydrates. The oil and almonds supply much of the fat, with olives and capers adding salt; balance the serving with a generous portion of vegetables or salad and a moderate serving of rice or tortillas.

Choose the pork texture

Finely chopped pork: small pieces give the finished dish a more varied, substantial bite. Keep the pieces fairly even so they cook at a similar pace.

Ground pork: this is a convenient option and distributes easily through the tomato mixture. Break it up as it cooks so it browns rather than forming large clumps.

Build flavour in stages

Onion and garlic: soften the onion first, then add the garlic for only a minute. This gives both a chance to become fragrant without letting the garlic overbrown.

Spices: add the salt, pepper, allspice, cinnamon and ground clove with the pork. Stir well so their aromas spread through the meat as it cooks.

Let the tomatoes reduce

The tomatoes soften and release liquid before the final ingredients go in. Give them the full 8–10 minutes so the mixture can begin to thicken.

After adding everything else, cook until the liquid has reduced and the mixture looks moist rather than soupy. Stir regularly, especially towards the end, to prevent sticking.

Balance the additions

Olives, capers and pickled jalapeños bring salty, sharp notes, while raisins add sweetness and almonds contribute crunch. Chop the larger additions so they are easy to distribute through the pork.

The recipe includes salt as well as several brined or pickled ingredients. Taste at the end before adding any extra seasoning.

Serving ideas

Serve the picadillo with rice, warm tortillas or another simple accompaniment that can take up the savoury tomato juices. Beans or a fresh salad can make the meal more substantial.

Keep sides relatively plain so the spices, olives and jalapeños remain the focus. A squeeze of lime at the table is an optional bright finish.

Recipe notes & tips

• Prepare and chop the olives, jalapeños and capers before the pork is cooked, so they are ready to add together.
• Use a wide pan to give the meat and tomatoes room to brown and reduce.
• Stir frequently once the raisins and almonds are in the pan, as the mixture thickens towards the end.
• If using tinned tomatoes, include them as directed and allow the liquid to reduce until the picadillo is moist, not wet.
• Taste before adding more salt because the olives, capers and pickled jalapeños are already salty.

Variations

• Use beef: replace the pork with finely chopped or ground beef and cook until browned.
• Adjust the heat: use fewer pickled jalapeños for a milder result.
• Add extra crunch: increase the slivered almonds to taste.
• Serve in tortillas: spoon the cooked picadillo into warm tortillas for an easy hand-held meal.

Common mistakes to avoid

• Crowding the pan: the meat may steam instead of browning; use a roomy skillet.
• Adding garlic too early: it can brown while the onion softens; add it after the onion has cooked for 3–4 minutes.
• Rushing the tomatoes: they need 8–10 minutes to soften and release their juices.
• Leaving too much liquid: keep cooking and stirring until the mixture is moist but not wet.
• Salting without tasting: the brined additions bring saltiness, so check the finished dish first.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a pan over a medium-low heat, stirring until piping hot; add a small splash of water if it has become too thick.

Frequently asked questions