Picadillo is a Mexican minced meat filling, usually featuring olives and raisins, used for stuffing chiles, tamales and such. Here this inspired filling is the basis for a baked cornmeal-crusted oven pie. Serve with a sliced orange and radish salad.

Lean Picadillo Pie

1 1/2 pounds lean ground pork
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 (14 1/2-ounce) can diced tomatoes
3/4 cup raisins
12 pimiento-stuffed olives, sliced
2 tablespoons chopped almonds
3 tablespoons chili powder
2 (14 1/2-ounce) cans chicken broth
2 cups cornmeal

1. Heat large nonstick skillet over medium heat; cook and stir pork, onion, green pepper and garlic for 5 minutes, until pork is lightly browned.
2. Stir in tomatoes, raisins, olives, almonds and chili powder. Cover and simmer for 10 minutes.
3. Bring chicken broth to a boil in a large saucepan; gradually stir in cornmeal; mix well.
4. Spoon cornbread mixture into 13x9-inch baking dish sprayed with nonstick cooking spray. Top with pork mixture. Cover with foil.
5. Bake at 350°F (175°C) for 30 minutes. Cut into squares to serve.

Serves 12.

Nutrition Facts: Calories 250 calories Protein 10 grams Fat 8 grams Sodium 500 milligrams Cholesterol 25 milligrams Saturated Fat 2 grams Carbohydrates 33 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.