Latin slow cooker: Flavorful old-school picadillo
One of my mother's go-to recipes has always been picadillo. It's always a hit and bound to satisfy. It's flavorful, lends itself to adaptation, and can be eaten with rice or beans or salad or whatever you like.
Picadillo is easy to prepare and popular in many cuisines including Mexican, Cuban, and Filipino. It is normally made with ground beef, but you can experiment. This slow cooker picadillo recipe can be made with either bison or lean beef. You could even try making it with ground turkey.
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Slow cooker picadillo
- 1 tablespoon extra-virgin olive oil
- 2 pounds ground bison or lean (90% lean or leaner) ground beef
- 4 ounces chorizo-style cooked chicken sausage, diced
- 1 tablespoon chili powder
- 2 teaspoons cumin seeds, crushed or coarsely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 cup water
- 2 tablespoons tomato paste
- 2 tablespoons red-wine vinegar
- 2 cups diced onion
- 2 cups chopped seeded Cubanelle or Anaheim peppers
- 1 cup frozen corn kernels, thawed
- 1/2 cup pitted green olives, sliced
- 5 cloves garlic, minced
- 1 28-ounce can diced tomatoes
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
When was the last time you had picadillo?