Ingredients
- 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.
Comments
64comments inPicadillo
Susan
Mar 13
This recipe is delicious. I served with brown rice. Yum. Luv your show!
Pati Jinich
Mar 14
Great idea! I love brown rice, especially if I let if become a little crunchy!
Sarah
Mar 05
I made this as topping for a loaded baked sweet potato with some black beans. I figured the warm spices would be a nice complement to the sweet potato. It’s a little different but it works! I might add some extra nuts on top next time to give it a little more texture.
Pati Jinich
Mar 10
Such I great idea Sarah! I may try this one myself soon 🙂
Debbie N. Tucson, AZ
Jun 22
Hi Pati,
Love love love all of your recipes! I made Picadillo Empanadas of the Immaculate Conception for the ladies of my Culinary Adventure group. They loved it so much. But, I need to ask; I used the Picadillo recipe the one that calls for 5 whole cloves and in this recipe you do not mention chicken broth as you do in the Picadillo Empanadas. I felt that in the Picadillo Empanadas of the Immaculate Conception recipe needed a kick so I used both recipes and the flavors were amazing. Next time you’re in Tucson let me know as I know my cooking friends would love to meet you, especially now that I’ve introduced you and your recipes to them.
Thank you for sharing and making us strive to be better cooks in the kitchen.
Pati Jinich
Jun 30
This one is a Sonoran style Picadillo that I use for Chiles Rellenos Debbie, the one for the empanadas is more Poblano style 😉
Kathy R
Apr 06
Wow – sooo good! I made this tonight using ground pork, and doubled the recipe so I could freeze some to take camping.
For us the seasoning measurements you gave were perfect!
Pati Jinich
Jun 12
So glad to hear Kathy, enjoy!
Frank O
Jul 31
How do you use the Picadillo? As a dip? Main dish? confused.Thanks
Pati Jinich
Aug 09
You can use it as a main dish served with rice and beans, or to top tostadas, to fill empanadas or burritos. A simple picadillo taco with refried beans and salsa verde is delicious as well 🙂
Mark
Apr 30
Pati. I finally made this. Dang girl. This is awesome. I don’t know about you but I got this gift from my mom. When I read a recipe I can usually taste it. This one confused me but you are spot on as always. Love it. So did my son. Thanks for sharing 👍
Pati Jinich
May 07
Thanks to you for sharing your thoughts Mark! Hugs to you, your mom and your son 🙂
Jackie K
Jan 18
I prepared the recipe using ground turkey and it tastes great. The only thing, my using 1/4 cup of the pickled jalapenos made the dish much too spicy for us. Next time, I’ll use less.
Pati Jinich
Jan 23
Glad you liked this recipe, you will find the exact amount of jalapenos to add to your taste. Gracias Jackie!
Noah Bowen
Jan 07
Hello Pati, I was just curious if you had a great sauce recipe that would pair with Picadillo stuffed in Rellenos. Thanks
Pati Jinich
Jan 07
Of course Noah, this recipe includes the traditional red tomato sauce for Chiles Rellenos, enjoy! http://patijinich.com/chiles-rellenos/
Sara Frazier
Dec 28
I am going to try this in some mini empanadas for some finger food for the new year.Tank you Pati and I wish you a very happy New Year to you and your family,Bendiciones.Sara
Pati Jinich
Dec 29
That is such a great idea Sara, yay! Enjoy your New Year Celebration 😉
Anonymous
Dec 24
Hi, I was wondering g about the cloves. Do we leave them whole or do we grind them in a pestle? Thank you
Pati Jinich
Dec 26
You add them whole 🙂
Jaime Ramon
Nov 15
Forgot to mention…..mi mama hacia este picadillo para relleno en el pavo en Navidad.
Pati Jinich
Dec 28
Si! Que rico es el relleno de picadillo 🙂
Jaime Ramon
Nov 15
My wife and I make this picadillo to make empanadas…but use a bit more raisons and almonds and added a bit of tomato paste. Excellent!
Pati Jinich
Dec 29
Glad you liked it Jaime, I love it in empanadas 😉
Kristine stapelfeld
Oct 11
Ah ha! Pati! I made picadillo this morning. I had to make one or two changes, on account of i only had greek olives and pecans in the cupboard, but i don’t think that makes it wrong. I also had a half can of frijoles negros that i threw in there too. I still think it might be correct. Lol!
It’s magnificent! And it worked exactly as you showed us on the program!
Pati Jinich
Oct 12
So glad you made the Picadillo Kristine, and even happier that you went ahead and gave it your own twist. Un abrazo!
David Powery
Sep 25
Interesting recipe
Will try it soon
Thank you
Pati Jinich
Sep 28
Hope you’ll like it David 😉
Tom
Aug 01
I am not the expert, Pati is, but I would like to mention that more than a few times I have used ground chicken for the protein in a Picadillo. The meat flavor is milder so you don’t get the exact identical flavor but I still feel it can be successful, especially if I am careful about developing the other savory flavors. I also have used beef for the Picadillo the way P.J. asked about and have enjoyed the results very much.
Pati Jinich
Aug 14
Both are great choices too Tom, I believe Picadillo is a very versatile recipe for all to enjoy!
Pam
Jul 25
I tasted this Picadillo at a friend’s dinner party and have been a fan since that day! I have made it with chicken as well as pork. A great way to add protein to eggs or salads.
Pati Jinich
Jul 25
So glad you like the Picadillo Pam, gracias!
olgaharwell@yahoo.com
Jul 03
I just saw your show Sonora, you fixed a rice dish, looked like lentil’s. The dish looked delicioso. Can you share the recipe. My sister came to visit and we were watching your show. Can you share the recipe?
Pati Jinich
Jul 04
Of course Olga, it is a rice with lentils and caramelized onions, here is the recipe for you, enjoy! http://patijinich.com/rice-with-lentils-and-caramelized-onions/
Joanne
Jun 14
Loved this particular picadillo recipe. The combo of spices (cloves, cinnamon, allspice etc.) along with the rest of the ingredients made for a robust, flavorful dish. Will definitely make again. Thanks for a delicious recipe!
Pati Jinich
Jun 15
So glad you liked it Joanne, thank you!
Joanne & Megan
Dec 28
My daughter used left over to make a pizza. Oh my gosh it was delicious. A new favorite for us!
Pati Jinich
Dec 29
Picadillo Pizza? Yes, please! Thanks for sharing Joanne and Megan 😉
Virginia
May 28
Very interesting, slightly different than the one I make. Will have to give it a try.
Pati Jinich
Jun 10
Let me know how you like it Virginia 🙂
Lili
Apr 13
The rice came out tasting like a middle eastern rice or some type of Indian dish.
I wanted Mexican rice.
I also used Gardein Meatless Ground instead of pork.
Pati Jinich
Apr 30
Hola Lili, I have the perfect Mexican Rice recipe for you here, hope you will like it! http://patijinich.com/red_rice_from_el_chepe/
Sonia
Mar 21
Very good I loved thanks
Pati Jinich
Mar 25
My pleasure Sonia 😉
Adam
Feb 14
How many will this serve?
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!
Mary
Feb 08
This recipe was delicious! We used it for taco filling. Thanks Pati!!
Pati Jinich
Feb 10
Perfect! So glad you liked it Mary 😉
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
Pati Jinich
Feb 10
Wow, such a great idea Susan, thanks for sharing!
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
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!
Trish
Jan 26
Is this the pork Picadillo you use in your chili rellenos with the homemade tortillas?
Pati Jinich
Jan 31
Yes Trish, this is the one 😉
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!
Pati Jinich
Jan 25
Muchas gracias Martha, so glad you liked this version of Picadillo, enjoy!
Guy
Jan 24
Capers! Very salty – should I rinse them first? Thx
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!
P-J Mohamed
Jan 22
Can’t use pork. Are there any spice adjustments if I use ground beef?
Pati Jinich
Jan 25
Not at all, use the same recipe just substitute pork with beef. Good luck!
Lorraine S
Nov 14
Delicious!
I used Anaheim chillis and pablanos to stuff and mmm mmm mmm!
Pati Jinich
Nov 22
Yummy Lorraine, enjoy!
Anonymous
Oct 06
Absolutely delicious… used in empanadas ❤️
Pati Jinich
Oct 07
Yay, perfect 😉