What is Picadillo? Good question. It’s traditionally a
spanish mexican dish served over rice or in tacos. I think it tastes similar to a chili soup. While I liked this meal, I am not usually a fan of green olives, so I probably won’t make it often. I still wanted to pass it onto you because I know a lot of you could like green olives and would like this dish much better than myself.
Slow Cooker Picadillo
- 2 1/2 lbs 93% lean ground beef
- 1 cup minced onion
- 1 cup diced red bell peppers
- 3 cloves garlic, minced
- 1/4 cup minced cilantro
- 1 small tomato, diced
- 8 oz can tomato sauce
- 1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or green olives
- 1 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 2 bay leaves
- kosher salt and fresh pepper, to taste
Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives). I also added some of the brine from the jar for added flavor. Then add the spices.
Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it’s ready, taste for salt and add more as needed. Discard the bay leaves and serve over cauliflower rice.