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.
- 1 1/2 pounds ground pork
- 1/2 cup onion (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
- Heat 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.