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Picadillo Stew
This recipe was reprinted with permission from The Crockpot.
Picadillo is a traditional South American beef or pork dish rich with spices, raisins, and green olives. While it may sound weird, the end result is suprisingly good. For those who just cannot get around the raisins and olives, either or both can be omitted for a terrific stew.
If you do omit the raisins and olives, consider adding some chopped bell, anaheim, or jalapeno peppers for some extra spice. This stew makes a lot - but it can be frozen with good results. It also gets better over time and can be made a day or two ahead of time and just reheated before serving. We serve this typically just with cornbread and a salad for a terrific meal.
2 tablespoons cooking oil
2 large chopped onions
8 minced garlic cloves
4 pounds cubed boneless beef chuck or pork
5 cups beef broth or stock
16 ounces diced tomatoes
16 ounces tomato puree
2 tablespoons brown sugar
1/3 cup chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1 teaspoon salt, or to taste
3/4 cup raisins
1/2 cup sliced pimiento-stuffed green olives
2 cups kidney beans (or 1 15-ounce drained can)
Fresh cilantro (optional)
Sour cream (optional)
Heat the oil in a large skillet and brown the beef or pork and onions. Add the garlic and saute for a minute. Add the beef mixture to the crockpot with the broth, tomatoes, tomato puree, brown sugar, and spices. Cover and cook on low for 4-6 hours. Add the raisins, olives, and beans and cook for 30-60 minutes more. Serve with fresh cilantro and sour cream if desired.
Makes 8 servings.
Preparation Time: 10 minutes
Cooking Time: 7 hours
Total Time: 7 hours, 10 minutes
Recipe reprinted from our sister site, The Crockpot - your resource for free, practical, tested, and delicious recipes for the crockpot or slowcooker.
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