Pork Picadillo

We got hungry for picadillo this week, but instead of using beef, we used lots of leftover pork.  It’s a delicious way to have a bit of Spain, at home.  Try it, for a yummy way to spice up taco night.

Pork Picadillo

Pork Picadillo

Total Time: 45 minutes

Yield: Serves 8


  • 3 TBSP extra virgin olive oil
  • 1 1/2 lbs cooked pork, diced (or use 2 lbs raw ground pork)
  • 1/2 large red bell pepper, diced
  • 1 TBSP granulated garlic powder
  • 1 TBSP granulated onion powder
  • 1 TBSP dried oregano leaves
  • 2 tsps ground cumin
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cinnamon
  • Salt and pepper
  • 1 1/2 cups diced tomatoes with juice
  • 1 TBSP cider vinegar
  • 3/4 cup roughly chopped pimento stuffed green olives
  • 1/4 cup raisins


  1. Heat oil in large skillet. Stir in pork, bell pepper, and next 7 ingredients. Cook until pepper starts to soften and pork begins to brown.
  2. Add tomatoes, vinegar, olives, and raisins. Cook covered for 20-30 minutes until meat is tender, and mixture is thick.
  3. Serve with tortillas and cilantro, or with rice and beans.
  4. I added some cooked corn to the mixture.