And economical dish, Picadillo is Cuban hash. Slightly sweet, slightly tart and full of contrasting textures. I like it best served over hot rice, though mashed potatoes or toasted rolls work in a pinch.

This recipe serves 10, making plenty for two meals for the average family.

1 large onion, finely chopped
1 large green pepper, finely chopped
Extra virgin olive oil
1 can stewed tomatoes, crushed
2 teaspoons salt
2 cloves garlic, minced
1 pound ground beef
1 pound ground pork
Pepper to taste
1 tablespoon brown sugar
¼ cup apple cider vinegar
¼ cup pimento stuffed green olives, halved
½ cup raisins
2 tablespoon capers
½ cup tomato juice
Tabasco (I prefer Crystal Sauce) to taste

Brown the onion and green pepper in the olive oil in a Dutch oven. Add garlic during the last 3 – 4 minutes and sauté lightly. Reserve onion, pepper and garlic in a dish while you brown the meats in the same pot; stirring frequently to break into small pieces. By using the same pot, the meat will pick up some of the flavor of the seasonings as it browns.

Drain the meat to remove excess fat. Return the cooked meat, onion, pepper and garlic to the pot and add the remaining ingredients. Simmer for approximately 20 minutes. Adjust salt, pepper and Tabasco (I prefer “Crystal Sauce”) to taste.

Serve over hot rice.

Leftovers freeze well.

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