Pork Picadillo Pie

Name: Pork Picadillo Pie
Total time: 4200 s
Yield: 8 servings
Ingredients: 3 cups cooked pork roast ground or chopped; 1/2 cup onions chopped; 1/2 cup green bell pepper chopped; 1 clove garlic minced; 2 tablespoons bacon drippings OR shortening; 15 ounces tomatoes whole, cut up; 3/4 cup dried apricot OR raisins, chopped; 3/4 cup pimento stuffed green olives sliced; 1/2 cup pinenuts OR slivered almonds, toasted; 4 tablespoons chili powder; 29 ounces chicken broth; 1/2 cup butter; 2 cups yellow cornmeal

Pork

13Ingredients

390Calories

70Minutes

Description

Picadillo is a favorite dish of many Spanish-speaking countries. This tastes great using either ground pork or leftover cooked pork. A fresh salad and red beans and rice completes the meal.

Ingredients

servings:

3 cups cooked pork roast (ground or chopped)
1/2 cup onions (chopped)
1/2 cup green bell pepper (chopped)
1 clove garlic (minced)
2 tablespoons bacon drippings (OR shortening)
15 ounces tomatoes (whole, cut up)
3/4 cup dried apricot (OR raisins, chopped)
3/4 cup pimento stuffed green olives (sliced)
1/2 cup pinenuts (OR slivered almonds, toasted)
4 tablespoons chili powder
29 ounces chicken broth
1/2 cup butter
2 cups yellow cornmeal

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Directions

1Heat bacon drippings in large skillet. Cook onion, green pepper and garlic over medium-low heat for 5 minutes. Stir in pork, tomatoes, apricots, olives, nuts and chili powder. Cover, cook for 15 minutes.
2Bring chicken broth to a boil in large saucepan; stir in butter until melted. Gradually stir in cornmeal; mix well. Spoon into 13x9-inch baking dish. Top with pork mixture. Cover with foil. Bake at 350 degrees F. for 30 minutes. If desired, sprinkle with shredded Cheddar cheese; bake 3 minutes. Cut into squares.

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