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.
- 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
- Heat 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.
- Bring 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.