Lean Picadillo Pie
Picadillo is a Latin ground 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 orange slices.
1 1/2 pounds lean ground pork
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes
3/4 cup raisins
12 pimiento-stuffed olives, sliced
2 tablespoons chopped almonds
3 tablespoons chili powder
2 (14.5-ounce) cans chicken broth
2 cups cornmeal
- Heat large nonstick skillet over medium heat; cook and stir pork, onion, green pepper and garlic for 5 minutes, until pork is lightly browned.
- Stir in tomatoes, raisins, olives, almonds and chili powder. Cover and simmer for 10 minutes.
- Bring chicken broth to a boil in a large saucepan; gradually stir in cornmeal; mix well.
- Spoon cornbread mixture into 13x9x2-inch baking dish sprayed with nonstick cooking spray. Top with pork mixture. Cover with foil.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes. Cut into squares to serve.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): 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, Be Inspired®.