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Mexican pork picadillo recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Tender pork cooked with tomatoes, onions, and Mexican spices for a savory-sweet flavor. Versatile picadillo dish using ground pork instead of beef, perfect for burritos, tacos, or empanadas. Ideal for any occasion.
Ingredients:
  • 500g pork mince
  • 600g desiree potatoes, peeled, coarsely chopped
  • 1 green capsicum, deseeded, coarsely chopped
  • 1 brown onion, chopped
  • 1 fresh jalapeno chilli, deseeded, thinly sliced, plus extra, thinly sliced, to serve
  • 5.00 gm ground cumin
  • 5.00 gm ground paprika
  • 1 tsp ground coriander
  • 400g can diced tomatoes
  • 44.40 gm tomato paste
  • 2 x 250g pkt microwave long-grain white rice, warmed
  • 1 lime, rind finely grated, cut into wedges
  • 250g mini flour tortillas, warmed
  • Sour cream, to serve
Instructions:
  • 1. Heat oil in a large frying pan over high heat until sizzling. Add pork and cook, using a wooden spoon to break up any lumps, until nicely browned. 2. Reduce heat to medium, then add potato, capsicum, onion, garlic, jalapeno, cumin, paprika, and coriander. Stir and cook for 5 minutes until the capsicum and onion are slightly softened.
  • Combine tomatoes, tomato paste, and 125ml (½ cup) water in a pot. Simmer with the lid slightly ajar for 20 minutes until potato is tender and the mixture thickens slightly. Season to taste.
  • 1. Place the warmed rice in a bowl, then mix in the lime rind and fluff the rice. 2. Divide the rice and pork mixtures among serving plates. 3. Serve with sour cream, extra jalapeno, lime wedges, and tortillas.

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