Pork Picadillo

(Picadillo de Cerdo)

  • 2 tablespoons Achiote Oil
  • ¼ cup Sofrito
  • ¼ cup alcaparrado or coarsely chopped pimiento-stuffed olives
  • 1 pound ground pork
  • Fine sea or kosher salt
  • Freshly ground pepper
  • 1 tablespoon tomato paste

Makes about 2 ½ cups, enough to fill about 32 fritters

Heat the achiote oil in a large skillet over medium-high heat. Add the sofrito and alcaparrado or olives and cook until the liquid is evaporated and the sofrito starts to sizzle, about 5 minutes.

Add the pork and cook, stirring to break up any lumps, until the pork is cooked  through. The pork will give off a lot of liquid, keep cooking, stirring once in a while, until the liquid is evaporated. Stir in the tomato paste and cook a minute or two. Taste and add salt and pepper if you like. Cool before using. The pork filling can be made up to 2 days in advance.

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