Pork Picadillo Recipe serves: 8
Prep Time 15 Minutes
Cook Time 15 Minutes

Pork Picadillo


  • 2 lbs. ground pork
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 jar Bertolli┬« Tomato & Basil Sauce
  • 1/3 cup golden raisins
  • 1/4 cup pickled jalapenos, chopped


  1. Cook ground pork with onion in large, deep nonstick skillet over medium-high heat, breaking up pork, until pork is done, about 4 minutes. Stir in garlic and cook 30 seconds. Stir in Sauce. Bring to a boil. Reduce heat to low. Stir in raisins and jalapenos. Cook, partially covered, until slightly thickened, about 5 minutes.
  2. Serve, if desired, in tortillas with your favorite taco toppings or with hot cooked rice. Garnish, if desired, with toasted sliced almonds and chopped parsley.
  • TIP: Use any leftovers to make empanadas: Preheat oven to 425┬░. Use premade empanada dough. Spoon 2 tablespoons pork mixture into centers. Fold each in half, pressing out air bubbles. Moisten edges with water and seal tightly with a fork. Arrange on baking sheet, then brush with slightly beaten egg. Bake 10 mionutes or until golden. To fry empanadas, heat oil to 350┬░ in a deep medium skillet. Cook empanadas, a few at a time, about 7 minutes or until golden brown, turning once; drain on paper towels.

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