A 'picadillo', common to many Spanish-speaking countries, usually consists of ground pork, raisins, almonds, tomatoes and spices. It often is used for stuffing chiles and whole onions. In this version, the pork appears in the larger cutlet. Serve with warm corn tortillas.

Southwestern Pork and Vegetable Picadillo

1 1/2 pounds pork cutlets
2 teaspoons vegetable oil
1 (28-ounce) can crushed tomatoes
1 onion, chopped
1 cup pared and julienne-cut carrots
1 (4-ounce) can diced green chilies
1 clove garlic, crushed
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 cup julienne-cut zucchini
1/4 cup raisins
1/4 cup slivered almonds

1. Heat oil in large nonstick skillet over high heat. Brown pork cutlets, stir in tomatoes, onion, carrots, chiles, garlic, lime juice, salt and cumin. Cover; simmer 20 minutes.
2. Stir in zucchini, raisins and almonds. Cover, simmer 10 minutes longer or until vegetable are very tender.

Makes 6 servings.

Recipe and photograph provided courtesy of Pork, Be Inspired®.