Picadillo (My Version) – A Flavorful and Hearty Dish You’ll Love

There’s nothing quite like the warm, comforting aroma of a simmering one‑pan dish to lift your spirits. Imagine tender ground pork mingled with potatoes, carrots, fragrant garlic and onions, a subtle sweetness from raisins, and bold flavor from soy sauce—all coming together without relying on tomato sauce. This version of Picadillo delivers hearty flavor, texture, and satisfaction in every forkful. Perfect for lunch, dinner, or family gatherings, it’s a dish that warms the soul and fills bellies.

Why This Picadillo Stands Out

No Tomato Sauce, Yet Rich Flavor

Many Picadillo recipes depend heavily on tomato sauce or paste. In this version, the fresh chopped tomatoes, atsuete (annatto) powder, and soy sauce provide color, umami, and depth—without a thick tomato base. This creates a lighter gravy‑like sauce that lets the flavors of the pork and vegetables shine.

Balanced Sweetness & Savory Touches

Raisins bring in a natural sweetness that contrasts beautifully with savory pork, garlic, soy sauce, and the earthiness of potatoes and carrots. The bay leaves and atsuete powder add aroma and color. Overall, it’s a balance: not too sweet, not too salty—just right.

One‑Pan Convenience for Everyday Cooking

This dish comes together in a single pan, meaning fewer dishes, less cleanup, and a quicker prep. It’s ideal for weeknights but also delicious enough to serve for guests. Cooking everything in one vessel lets the flavors meld.

Ingredients You’ll Need

Main Ingredients

• ¾ kilogram (750 g) ground pork
• 3 medium potatoes, diced
• 2 small carrots, diced
• 1 large onion, chopped
• 5 cloves garlic, minced
• 1 large bell pepper, diced
• 3 fresh tomatoes, chopped
• 3 laurel (bay) leaves
• ½ cup green peas
• ⅓ cup dried raisins
• 1 pork broth cube
• 2 cups water
• Ground black pepper, to taste
• 1 tbsp atsuete (annatto) powder
• 4 tbsp soy sauce (adjust to taste)
• Cooking oil (for sautéing)

Optional Extras & Flavor Boosters

• Chopped jalapeño or chili pepper for heat
• Fresh herbs like cilantro or parsley
• Olives or capers for a briny note
• Smoked paprika for smoky flavor
• Zucchini, corn or diced bell pepper variants for extra vegetables

Step‑by‑Step Method

Step 1: Sauté the Aromatics

1. Heat a bit of cooking oil in a large, heavy‑bottomed pan over medium heat.
2. Add the minced garlic; sauté about 20 seconds until fragrant but not browned.
3. Add chopped onion; cook until translucent, stirring occasionally, about 3‑4 minutes.

Step 2: Cook Tomato & Pork

1. Add the chopped tomatoes to the pan. Cook until they soften and begin to break down, releasing their juices—about 3‑5 minutes.
2. Add the ground pork. Break it up with a spatula. Cook until browned throughout.
3. Sprinkle in the atsuete (annatto) powder; mix well so that it dissolves and coats the pork for color and flavor.

Step 3: Season & Simmer

1. Add ground black pepper according to taste.
2. Insert the bay leaves and pour in the soy sauce. Stir and sauté for about 2 minutes to let flavors meld.

Step 4: Add Vegetables & Liquids

1. Add diced carrots and potatoes. Stir together with the meat mixture and cook for about 2 minutes.
2. Add the pork broth cube and pour in about 2 cups of water (adjust if you want more or less sauce).
3. Bring to a boil, then reduce heat and simmer until carrots and potatoes are tender—approximately 15‑20 minutes, depending on size of dice.

Step 5: Finish With Peas, Bell Pepper & Raisins

1. Add the green peas; cook for about 2 minutes.
2. Add diced bell pepper and the raisins. Stir and simmer until the sauce reduces to your preferred consistency—if you like it thicker, let simmer longer; for looser, add a bit more water.
3. Taste and adjust salt, soy sauce, or pepper as needed. Remove bay leaves before serving.

Chef Commentary & Pro Tips

Expert Thoughts from Chef Ina Garten

“To deepen flavor, let your aromatics and tomatoes cook until the tomato juices begin to stick slightly to the pan—it creates a fond that boosts richness. Always finish with fresh bell pepper or peas so they retain color and a bit of crunch, giving texture contrast.” – Chef Ina Garten.

Tips for Best Results

• Dice potatoes and carrots uniformly so they cook evenly.
• Don’t overcrowd the pan—if the ground pork is packed too tightly, it will steam rather than brown, which reduces flavor.
• If using atsuete powder, stir it in with meat and oil so its color and aroma release fully.
• Allow raisins to soak in a little water (warm) if very dry before adding—this gives better texture.
• For a richer sauce, finish with a pat of butter off the heat or a splash of cream if desired.

Nutrition & Health Table

Estimated Nutritional Information (Per Serving, serves 6)

Health Benefits & Considerations

• High in protein: supports muscle maintenance, repair, immune health.
• Vegetables add fiber, vitamins, and minerals, supporting digestion and overall nutrition.
• Raisins contribute antioxidants and natural sugars instead of added sugar.
• Be mindful of sodium from soy sauce and broth cubes—those can elevate blood pressure if used in excess.
• Opt for lean ground pork or mix with lean meat (such as chicken or turkey) for lower fat versions.

Serving & Pairing Suggestions

What Goes Well with This Picadillo

• Steamed white rice, brown rice, or yellow rice
• Warm tortillas, flatbread, or arepas if available
• Fried plantains or sweet potatoes for sweet‑savory contrast
• Simple green salad with lime or vinegar dressing
• Pickled vegetables or olives for tangy bite

Presentation & Garnish Ideas

• Sprinkle freshly chopped cilantro or parsley over top
• Lime wedges on the side
• Serve in a shallow dish so sauce is visible
• Garnish with thin slices of bell pepper or a few raisins on top for color contrast

Food Safety & Practical Tips

Safe Cooking Guidelines

• Cook the ground pork thoroughly to a safe internal temperature (locally around 71‑74 °C / 160‑165 °F) so there’s no pink.
• Ensure vegetables are washed, peeled if necessary, and cut uniformly so they cook evenly.
• Use fresh raisins or ensure dried fruit is stored properly to avoid spoilage.
• Keep bay leaves aside after cooking—they’re for flavor, not for eating.

Leftovers, Storage & Reheating

• Cool leftovers within two hours, store in airtight container in refrigerator for up to 3‑4 days.
• Freezing: this dish freezes well. Portion it, freeze in suitable containers for up to 1 month. Thaw in refrigerator before reheating.
• Reheat gently over medium heat; add a splash of water or broth if it has dried out.

Frequently Asked Questions (FAQs)

1. Can I use a different meat instead of pork?

Yes. Ground beef, turkey, or chicken are all good alternatives. Beef will add a deeper, beefy flavor; chicken or turkey will be lighter. You may need to adjust cooking times and fat content (lean meat may require more oil).

2. What should I do if I don’t have atsuete (annatto) powder?

You can substitute with paprika (sweet or smoked) for color and mild flavor. Turmeric gives yellow color, though flavor profile will shift. Or omit entirely; the dish remains delicious, less tinted but still flavorful.

3. How do I make this version spicier or milder?

To make spicier: add fresh chilies (jalapeño, serrano), chili flakes, or a dash of hot sauce. To make milder: omit or reduce those spicy components, use mild bell pepper, avoid extra pepper, ensure soy sauce is mild (low sodium).

4. Can I make this dish vegetarian or vegan?

Absolutely. Use plant‑based mince (soy, legumes, textured vegetable protein), vegetable broth or omit broth cubes that are meat‑based. Replace soy sauce with a vegan‐friendly version. Raisins, vegetables work well in keeping sweetness & texture. Use oil instead of pork fat.

5. What are good side dishes for serving?

Steamed rice or rice pilaf is classic. Tortillas or flatbread allow scooping. Fried plantains or sweet potato fries bring a sweet contrast. Fresh salad or coleslaw with vinegar dressing cuts through richness nicely.

6. Can this recipe be scaled up or down?

Yes, with ease. For more people, double ingredients and use a larger pan or two pans so everything cooks evenly. For fewer people, halve. Just make sure the meat and vegetables have room in the pan so they cook properly rather than steaming.

7. How thick or saucy should the texture be?

That’s up to preference. If you like more sauce, add more water or broth; cook for less time so sauce doesn’t reduce too much. If you prefer stewy or drier, cook longer after adding raisins so liquid reduces, allowing more absorption into the vegetables and meat for thicker texture.

8. Are raisins necessary? What if someone doesn’t like them?

Raisins add sweetness and contrast, but aren’t strictly necessary. You can omit them, or replace with chopped dried apricots, cranberries, or leave them out entirely. The dish will be less sweet but still tasty.

9. How long is this dish good as leftovers?

Stored in an airtight container in the refrigerator, this Picadillo stays good for about 3‑4 days. For longer preservation, freeze portions; they can last up to ~1 month in freezer. Thaw overnight in fridge before reheating.

10. Is this recipe gluten‑free?

The recipe as written is typically gluten‑free, assuming your soy sauce is gluten‑free and broth cube has no gluten. Always check labels. If concerned, use gluten‑free soy sauce (tamari) and gluten‑free stock cube.

Conclusion

This version of Picadillo without tomato sauce offers comfort and warmth with bold flavors, sweetness, texture, and satisfying goodness—all in one pan. With tender pork, hearty vegetables, sweet raisins, and aromatic seasonings, it’s a meal your family will keep asking for. Customize it to your taste, reduce or increase sauce, change up vegetables or meat, and it still delivers. Serve it over rice or with tortilla or salad, garnish fresh, enjoy every spoonful.

Looking for more recipes like this? Check out our other hearty one‑pan dishes and savory meat & vegetable recipes on Hearty One‑Pan Meals and explore Latin American Recipes for flavor inspirations.