Recipe for cooking lean picadillo pie
Recipes from Peru, Brazil and South America :: South American Main Dish Meats
1 1/2 lb. (one and a half lbs. ) lean ground pork
1/2 c. chopped onion
1/2 c. chopped green bell pepper
1 clove garlic, minced
1 (15 ounce) can tomatoes, cut up
3/4 c. chopped dried apricots or raisins
12 sliced pimento-stuffed olives
2 Tbsp. chopped almonds
3 Tbsp. chili powder
2 (14 1/2 ounce) cans chicken broth
2 c. cornmeal
Heat large nonstick skillet over med. heat; cook and stir pork, onion, green pepper and garlic for 5 mins., until pork is lightly browned.
Stir in tomatoes, dried fruit, olives, almonds and chili powder. Cover and simmer for 10 mins.
Bring chicken broth to a boil in a large saucepan; gradually stir in cornmeal; mix well. Spoon into 13 x 9-in. baking dish sprayed with nonstick cooking spray. Top with pork mixture. Cover with foil. Bake at 350 degrees fahrenheit for 1/2 an hour.
Cut into square or rectangles to serve.
Serves 12.
