Picadillo Recipe

Picadillo is a traditional dish in many Latin American countries and the Philippines that is similar to hash. It is made with ground meat (usually beef), tomatoes, and other ingredients that vary by region. It is often served with rice or used as a filling in dishes such as tacos, savory pastries or croquettes.

I am a huge fan of Picadillo and had a bit of a craving for it but still wanted something a little different. So I made it up as I went along.


2 to 3 pounds pork butt roast. (also called pork shoulder).
1- 8 ounce can of tomato sauce.
2 large tomatoes, diced.
1 medium onion, finely chopped.
2 cloves of garlic, thinly sliced.
1/4 cup green olives.
1/4 cup black olives. (you can use all black or all green if you prefer).
1/2 cup raisins.
1/2 cup water.
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon salt
3/4 teaspoon chipotle chile powder
2 teaspoons red wine vinegar


Season the pork with kosher salt and black pepper. Cut into 3 inch cubes. Add a small amount of oil to a pan and preheat. Add the pork and brown.

In a 4 to 7 quart slow cooker, stir together tomatoes, onion, garlic olives raisins, water, oregano, cumin, salt, and chile powder. Add pork and stir.

Cook on low for 6 hours. After cooking time is up add vinegar and stir. Add more salt to taste.

Serve over rice or with warm tortillas.

Even Genghis (my five year old) loved it.

*I did add half a can of black beans to it also. While they did add to the flavor, if I do add them next time I will do so for the last 30 minutes or so. Adding them at the beginning and cooking for 6 hours left them pretty mushy.

About Rachel

Rachel Akers writes about crafts, recipes, and features the adventures of a family of 4. It is always crazy but I wouldn't change it for the world! Comments or questions? Talk to me on Facebook or Twitter or sign up for our RSS feed to have future articles delivered to your feed reader.