recipe of the week – pork and mango picadillo
May 3, 2010 § Leave a comment
I found this recipe on Simply Recipes, which is a wonderful website full of easy recipes with fresh and hearty ingredients. I have a whole bunch bookmarked that I want to try. First up is this picadillo recipe. It’s a latin american dish and since Drew and I love mexican food, we figured this looked good to us. The mango added a nice touch, but I’m sure you can substitute other fruits as well, pineaple comes to mind as a good choice :)
pork and mango picadillo:
- 1 lb ground pork (can substitute ground turkey, but add a bit of oil to the pan when cooking)
- 1/3 cup thinly sliced onions
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, crushed
- 1 teaspoon dried thyme, crushed
- 1 cup of chunky, tomato-based salsa or can of diced tomatoes with chopped jalapenos
- 1 mango, pitted and cubed
- 2 Tbsp toasted almonds, chopped
- 2 Tbsp cilantro leaves
1 Heat a large skillet on medium high. Add small chunks of ground pork to the pan, not stirring, so that the meat has a chance to brown. Once one side is nicely browned, use a spatula to flip the pieces to the other side, again stirring as little as possible. Once you have some nice browning, you can stir and cook the pork all pieces are cooked through and no longer pink. Drain off any fat in excess of a tablespoon.
2 Lower the heat to medium. Stir in the onions, garlic, cinamon, coriander, cumin, oregano, and thyme. Cook, stirring, for 2 minutes more. Gently stir in salsa and mango pieces.
3 Lower the heat to low. Cover and heat through, about 2 minutes. Spoon into serving dish. Sprinkle with chopped almonds and cilantro.
I served this with quinoa, but you can also serve with rice or couscous also sounds good. Makes enough for 4.