Quick Pork Picadillo Sandwiches

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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 29%
  • Fat: 9.2g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.9g
  • Protein: 15.8g
  • Carbohydrate: 37.7g
  • Fiber: 3.3g
  • Cholesterol: 43mg
  • Iron: 1.6mg
  • Sodium: 754mg
  • Calcium: 64mg

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

  1. 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.
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