Lean Picadillo Pie

Name: Lean Picadillo Pie
Total time: 3600 s
Yield: 12 servings
Ingredients: 1 1/2 pounds ground pork; 1/2 cup onions chopped; 1/2 cup green bell pepper chopped; 1 clove garlic minced; 14 ounces diced tomatoes; 3/4 cup raisins; 12 pimento stuffed green olives sliced; 2 tablespoons almonds chopped; 3 tablespoons chili powder; 29 ounces chicken broth; 2 cups cornmeal

Pork

11Ingredients

290Calories

60Minutes

Description

Picadillo is a Mexican minced pork 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 a sliced orange and radish salad.

Ingredients

servings:

1 1/2 pounds ground pork
1/2 cup onions (chopped)
1/2 cup green bell pepper (chopped)
1 clove garlic (minced)
14 ounces diced tomatoes
3/4 cup raisins
12 pimento stuffed green olives (sliced)
2 tablespoons almonds (chopped)
3 tablespoons chili powder
29 ounces chicken broth
2 cups cornmeal

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Directions

1Heat 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 13x9-inch baking dish sprayed with nonstick cooking spray. Top with pork mixture. Cover with foil. Bake at 350 degrees F for 30 minutes. Cut into squares to serve.

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