Serve as a stew over white rice or use as a filling for enchiladas.
INGREDIENTS | SERVES 6
- 1½-pound pork roast
- 1 large white onion
- 2 garlic cloves
- ¼ cup canned jalapeño chilies, or 2 fresh jalapeños
- 1 cup frozen or canned peas
- 1 cup frozen or canned carrots
- 1 bay leaf
- ¼ cup vegetable oil
- 1 cup Green Chili Sauce
- ½ cup Chicken Stock
- ¼ teaspoon dried ginger
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Place the pork roast in a large stew pot and add just enough water to cover. Cook the meat on medium temperature for 1 to 3 hours or until tender.
Shred the meat by pulling it apart into strips.
Peel the onion and chop into ¼-inch pieces. Peel the garlic and chop into ¼-inch pieces.
Stem, seed, and chop the jalapeños. If using frozen vegetables, thaw and warm to room temperature. If using canned vegetables, drain off the water.
Crumble the bay leaf but discard stem.
Heat the vegetable oil to medium-high temperature in a large frying pan. Add the onions and garlic. Sauté until the onion is limp but not brown.
Add all the ingredients to the frying pan; stir well. Reduce heat to low, cover, and cook for 30 minutes.
Picadillo literally means “meat and vegetable hash.” As a result, the variations are endless. Some versions call for vegetables while others call for fruits and nuts. Get creative and see if you can discover your own unique variation.