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.
Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice squirt of lime juice over the top. Cover and cook on low for 4-6 hours or until meat is shreddable. When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.
This pork meat recipe is simple and flavorful. Easy to make and you can serve it lots of different ways – on a grain-free tortilla, on a salad, with sides of sour cream, salsa, and avocado.
6-7 bone in Pork chops
4 medium limes, halved
5 garlic cloves
1/2 teaspoon of cumin
1 teaspoon of chili powder
5-7 T of leftover bacon grease
Put pork chops in a large glass dish, seasoning each side generously with salt. Squeeze the lime juice over the top and put them in the fridge, covered, overnight.
In the morning dump the pork chops and all the juices in a crock pot. Sprinkle the pork with cumin and chili powder and garlic. Add your bacon grease on top – plops at a time. Don’t be shy on the grease – carnitas are typically cooked in lard.
Cook on low for 8-10 hours.
30-ish minutes before dinner, take the chops out of the crock pot and place on a cutting board. Shred the meat with a fork and discard the bones. Place the shredded meat back in the crock pot for 30 minutes on warm.