Rating: 3.5 stars
5 Ratings
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  • 1 star values: 0

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.

Recipe by Cooking Light October 2005


Read the full recipe after the video.

Recipe Summary test

8 servings (serving size: 1 sandwich)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

289 calories; calories from fat 29%; fat 9.2g; saturated fat 2.5g; mono fat 4.2g; poly fat 1.9g; protein 15.8g; carbohydrates 37.7g; fiber 3.3g; cholesterol 43mg; iron 1.6mg; sodium 754mg; calcium 64mg.