Cuban Pork Picadillo with Rice
Ingredients
- For the Pork Picadillo
- 1 lb (450 g) ground pork
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 cup tomato sauce
- ¼ cup dry white wine (or broth)
- ⅓ cup green olives, sliced
- ¼ cup raisins
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- For Serving
- 2 cups cooked white rice
- Fresh cilantro or parsley (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and bell pepper; sauté until softened.
- Stir in garlic and cook until fragrant.
- Add ground pork and cook until browned, breaking it apart.
- Drain excess fat if necessary.
- Stir in tomato sauce and white wine.
- Add olives, raisins, cumin, oregano, and bay leaf.
- Simmer uncovered for 15–20 minutes, stirring occasionally.
- Season with salt and pepper and remove bay leaf.
- Serve hot over white rice.