Southwestern Pork and Vegetable Picadillo Recipe | Yummly
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Southwestern Pork and Vegetable Picadillo

PORK
13Ingredients
45Minutes
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Southwestern Pork and Vegetable Picadillo

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Ingredients

US|METRIC
6 SERVINGS
  • 1 1/2 lb. pork cutlets
  • 2 tsp. vegetable oil
  • 28 oz. tomatoes (crushed)
  • 1 onion (chopped)
  • 1 cup carrots (pared and julienne-cut)
  • 4 oz. green chiles (diced)
  • 1 clove garlic (crushed)
  • 2 Tbsp. lime juice
  • 1/2 tsp. salt
  • 1/4 tsp. ground cumin
  • 1 cup zucchini (julienne-cut)
  • 1/4 cup raisins
  • 1/4 cup almonds slivered
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    Directions

    1. Heat oil in large nonstick skillet over high heat. Brown pork cutlets for 1-2 minutes per side, stir in tomatoes, onion, carrots, chiles, garlic, lime juice, salt and cumin. Cover; simmer 20 minutes. Stir in zucchini, raisins and almonds. Cover, simmer 10 minutes longer or until vegetable are very tender.
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