Pork Picadillo

Pork Picadillo

Picadillo is similar to a hash and is a traditional dish in many Latin American countries and the Philippines.  It is often served with rice or used as a filling in dishes such as tacos, burritos, and empanadas (source: Wikipedia).

This dish is a girl’s best friend.  Why, you ask? Well for one thing, it is quick cooking and it’s packed with flavors.  It is also flexible.  You can use beef, chicken, and even turkey for a leaner version.  This dish takes about the same amount of time to cook as you would to cook rice.  So the next time you are looking to put food on the table in a hurry, and you want something flavorful, look no further!

Pork Picadillo

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  • 1 1/2 pounds of pork butt, ground
  • olive oil for cooking
  • 1 onion, sliced
  • 3 cloves of garlic, finely chopped
  • salt and pepper to season
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ancho chili powder
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of dried oregano
  • 1/2 cup of raisins (I used golden raisins)
  • 1/2 cup of white wine (I used a Sauvignon Blanc)
  • 1 (14.5 ounce) can of petite cut diced tomatoes with jalapenos
  • fresh cilantro, chopped for garnish


In a medium size Dutch oven over medium high heat crumble and lightly brown pork with olive oil.  Once cooked, use a slotted spoon to transfer meat into a bowl.  Set aside.  Remove any grease left in the pot.

Lower heat to medium and drizzle in olive oil.  Add onion and garlic.  Cook until softened and then season with salt and pepper.  Add ground cinnamon, cumin, coriander, ancho chili powder, dried thyme, oregano, cooked meat and raisins.  Stir to combine.  Pour in white wine and let it bubble and reduce, about 1 minute.  Stir in diced tomatoes and their juices.  Let it come to a bubble and reduce heat to low.  Cover and simmer for 15-20 minutes.  Stir occasionally and check for seasoning.  Serve this over rice and garnish with chopped cilantro.

Pork Picadillo


54 thoughts on “Pork Picadillo

  1. I love picadillo! I haven’t had it in so long though. Actually, I don’t think I’ve made it since I lived back at home – like 5 years ago. I need to fix that. This is my kind of meal. So many flavors!

  2. I know I would love this. Sadly the OH doesn’t like mince or raisins so I’m just going to have to make this dish when he is out one night and scoff the whole lot myself! Also can you tell me what is different about ancho chilli powder from regular chilli powder? I can’t get ancho here so am wondering how best to substitute it.

    • Thanks Claire. You can try it with regular chili powder. I believe ancho chili powder is pure chili powder with no added ingredients where your traditional chili powder is a blend of chili powder + cumin, oregano and garlic. See if you can get your hands on New Mexico chile powder (mild) or Guajillo powder (hotter).

  3. I can remember the day I first smelled the gorgeous aroma of picadillo! I adore the combo of warm spices, it’s comfort food at its best. Your photos are just lovely.

  4. This Pork Picadillo looks so scrumptious and definitely packed with flavors as you said. I love the spices you used in the ingredient list. I don’t think I’ve tried this dish before, but I’m sure i’ll love it a lot. 🙂

  5. We love dish that’s on top of rice (we call it donburi). I like it because less dishes to clean and one big filling meal. 🙂 This looks yum!

  6. Pingback: Beef Empanadas with Olives and Raisins | Uni Homemaker

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