picadillo recipe



Recipe Yield

4 cup approximately

Cooking time

40 minutes

Rate this recipe

4.2 from 5 votes


  • 2 tablespoons vegetable oil
  • 1 cup white onion finely chopped (usually 1/2 onion)
  • 3 garlic cloves peeled and finely chopped or pressed
  • 1 pound pork loin or tenderloin finely chopped or ground
  • 3/4 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 5 whole cloves stem removed and top ground
  • 1 pound ripe tomatoes diced (can substitute a 15-ounce canned crushed or diced)
  • 1/4 cup slivered almonds
  • 1/4 cup diced manzanilla olives stuffed with pimentos
  • 1/4 cup diced pickled jalapeños
  • 3 tablespoons capers chopped
  • 3 tablespoons raisins

To Prepare

  • Heat the oil in a large sauté pan or skillet over medium high heat. Once hot add the onion and cook until soft and translucent, about 3 to 4 minutes. Add the garlic and cook for another minute, until softened. Add the meat, salt, pepper, allspice, cinnamon and cloves, and cook for about 6 to 8 minutes, stirring often, until the meat browns a little and its juices begin to evaporate.
  • Add the tomatoes and cook for another 8 to 10 minutes, until they release their juices and soften. Stir in the almonds, olives, pickled jalapeños, capers and raisins, mix well and cook for another 10 or 12 minutes, stirring often, until all the ingredients and flavors are nicely blended. The mixture should be moist but not wet.


22comments inPicadillo

  1. Adam

    Feb 14

    How many will this serve?

    1. Pati Jinich

      Feb 15

      Hi Adam, this recipe yields 4 cups approximately so it will serve 4 to 6 people or make about 8 to 10 chiles rellenos, enjoy!

  2. Mary

    Feb 08

    This recipe was delicious! We used it for taco filling. Thanks Pati!!

    1. Pati Jinich

      Feb 10

      Perfect! So glad you liked it Mary 😉

  3. Susan V

    Feb 04

    I made this recipe. Dinked the amounts and added some bread crumb. Wrapped it in cabbage leaves for a change in what we Louisiana people call cabbage rolls it was delicious

    1. Pati Jinich

      Feb 10

      Wow, such a great idea Susan, thanks for sharing!

  4. Anonymous

    Jan 29

    I love and your show! I am on the keto diet following a year on chemo.(most people loose weight…I gained). The picadillo is wonderful. It’s good in the avacado she’ll half garnished with slices of avacado for a lite snack. Really like fixing your recipes for keto. Thank for always making your programs so interesting.m

    1. Pati Jinich

      Jan 31

      Thanks so much for your message, I am glad to read you are using some of my recipes as a base to follow your diet. Hope you are feeling well and wish you a full recovery. Un abrazo!

  5. Trish

    Jan 26

    Is this the pork Picadillo you use in your chili rellenos with the homemade tortillas?

    1. Pati Jinich

      Jan 31

      Yes Trish, this is the one 😉

  6. Martha E Munguia

    Jan 25

    I honestly don’t care for pork but this was good! I decided to broaden my menu. As always, I’m impressed! Tangy,sweet with a little bite from jalapeno. Will make again! Thank you Patient!

    1. Pati Jinich

      Jan 25

      Muchas gracias Martha, so glad you liked this version of Picadillo, enjoy!

  7. Guy

    Jan 24

    Capers! Very salty – should I rinse them first? Thx

    1. Pati Jinich

      Jan 25

      I don’t Guy, I love the saltiness, but if it is too much for you, you can go ahead and rinse them, enjoy!

  8. P-J Mohamed

    Jan 22

    Can’t use pork. Are there any spice adjustments if I use ground beef?

    1. Pati Jinich

      Jan 25

      Not at all, use the same recipe just substitute pork with beef. Good luck!

  9. Lorraine S

    Nov 14


    I used Anaheim chillis and pablanos to stuff and mmm mmm mmm!

    1. Pati Jinich

      Nov 22

      Yummy Lorraine, enjoy!

  10. Anonymous

    Oct 06

    Absolutely delicious… used in empanadas ❤️

    1. Pati Jinich

      Oct 07

      Yay, perfect 😉

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