One of my absolute favorite Cuban dishes to make is my abuelita's picadillo. There are two big problems with that dish, though: it takes forever and it's not exactly very health-conscious, two things that are very important to me (I want it easy and I want it diet-friendly!).
That's why I couldn't be happier to have found the delicious instructions, below, for a healthier-for-you and super easy slow cooker picadillo recipe. This dish retains all of my favorite flavors that make this a great meal that the whole family loves, while at the same time cutting out a lot of hard work (since I can just leave it to make in the slow cooker) and also being guilt-free (and making my waistline pretty happy in the process). Dig in!
Read more ¿Qué más? Latin slow cooker recipe: Spicy chicken with black beans & sweet potatoes (RECIPE)
Slow Cooker Picadillo (recipe courtesy of Eating Well)
Prep: 40 minutes
Slow Cook: 8 hours on Low
Yield: 8 servings
Ingredients:
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
Read more ¿Qué más? Latin slow cooker recipe: Easy traditional Cuban black bean soup (EXCLUSIVE RECIPE)
Directions:
1. Heat oil in a large skillet over medium-high heat. Add bison (or beef) and sausage and cook, breaking up the bison (or beef) with a wooden spoon, for 5 to 6 minutes. If necessary, transfer to a colander and drain any extra fat, then return to the skillet.
2. Add chili powder, cumin, oregano and cinnamon; cook over medium-high heat, stirring, until fragrant, 1 to 2 minutes. Stir in water, tomato paste and vinegar until combined.
3. Transfer the meat mixture to a 5- to 6-quart slow cooker. Stir in onion, peppers, corn, olives and garlic. Add tomatoes with their juice.
4. Cover and cook on High for 4 hours or Low for 7 to 8 hours. Stir the picadillo to combine and season with salt and pepper.
Image via Eating Well
