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
- 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.
- Stir in zucchini, raisins
and almonds. Cover, simmer 10 minutes longer or until vegetable
are very tender.
Makes 6 servings.
Wine suggestion: For red,
pour a Zinfandel; or try a chilled rose or vin gris.
Nutrition Facts
Calories 290 calories
Protein 28 grams
Fat 10 grams
Sodium 580 milligrams
Cholesterol 65 milligrams
Saturated Fat 2 grams
Carbohydrates 22 grams
Fiber 5 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat
Save this Recipe on Delicious |||
