This version of the Cuban favorite uses pumpkin pie spice and chili powder to make short work of the usual long list of spices that go into traditional picadillo. Round out the meal with a side of sweet potato chips.
Yield:
8 servings (serving size: 1 sandwich)
Nutritional Information
Calories
289
Caloriesfromfat
29 %
Fat
9.2 g
Satfat
2.5 g
Monofat
4.2 g
Polyfat
1.9 g
Protein
15.8 g
Carbohydrate
37.7 g
Fiber
3.3 g
Cholesterol
43 mg
Iron
1.6 mg
Sodium
754 mg
Calcium
64 mg
Ingredients
1 1/2 cups
chopped onion (about 1 medium)
1 teaspoon
bottled minced garlic
1 pound
lean ground pork
1/2 cup
golden raisins
1 tablespoon
chili powder
2 tablespoons
red wine vinegar
1 teaspoon
pumpkin pie spice
1/2 teaspoon
salt
1
(28-ounce) can diced tomatoes, drained
1/4 cup
sliced pimiento-stuffed green olives
8
(1 1/2-ounce) whole wheat hamburger buns
Preparation
Cook onion, garlic, and pork in a large nonstick skillet over medium-high heat 5 minutes or until browned, stirring to crumble. Drain and return mixture to pan. Stir in raisins and next 5 ingredients (through tomatoes). Reduce heat, and cook 5 minutes, stirring occasionally. Stir in olives. Spread about 2/3 cup picadillo mixture on bottom half of each bun; cover with top half of bun.
October 2005
