Recipe: Lean Picadillo Pie (using ground pork, tomatoes, raisins, olives, and almonds)

LEAN PICADILLO PIE

Picadillo is a Mexican minced pork filling, usually featuring olives and raisins, used for stuffing chiles, tamales and such. Here this inspired filling is the basis for a baked cornmeal-crusted oven pie. Serve with a sliced orange and radish salad.

1 1/2 pounds lean ground pork
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 (14 1/2 oz.) can diced tomatoes
3/4 cup raisins
12 pimiento-stuffed olives, sliced
2 tablespoons chopped almonds
3 tablespoons chili powder
2 cans (14 1/2 oz. each) chicken broth
2 cups cornmeal

Preheat oven to 350 degrees F. Coat a 13x9-inch baking dish with cooking spray.

Heat large nonstick skillet over medium heat; cook and stir pork, onion, green pepper and garlic for 5 minutes, until pork is lightly browned.

Stir in tomatoes, raisins, olives, almonds and chili powder. Cover and simmer for 10 minutes.

Bring chicken broth to a boil in a large saucepan; gradually stir in cornmeal; mix well.

Spoon cornbread mixture into prepared baking dish. Top with pork mixture. Cover with foil.

Bake at 350 degrees F for 30 minutes. Cut into squares to serve.

Servings: 12
Source: National Pork Board