Picadillo

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  32 oz or 907g

• Salt

  Table

  1 tbsp or 18g

• Chicken broth bouillon

  Dry, cubes

  5 cube or 20g

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• Carrots

  Raw

  2 large or 144g

• Onions

  Raw

  ½ medium or 55g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Serrano pepper

  Raw

  4 pepper or 24g

• Canola oil

  1 tbsp or 14g

• Poblano Pepper

  hot - Freshdirect

  1 pepper or 6g

• El Pato

  Tomato Sauce

  460g

• Tomato sauce

  No salt added

  245g

Directions

1. Boil salted water. Add meat, 1/2 onion, bouillon and remove impurities as it's cooking. Reboil, the simmer about 2 hours. Continue removing impurities Shred cooked meat. Set aside with 1 cup of salted water.
2. Dice potato, 1/2 onion, carrot, tomato, pepper. Allow pan to heat, add oil and allow oil to heat. Fry Poblano until golden. Remove from pan and cover to steam. Sautee diced veggies 5 minutes. Remove poblano skin.
3. Add shredded meat and salted water and bring to boil.
4. Slice poblano into strips.
5. Add El Pato sauce, reboil and add poblano strips.
6. Add tomato sauce and simmer for at least 30 minutes until potato and carrot are at desired softness.

Similar Foods

• Cuban Picadillo
• Mexican-Inspired Picadillo