Recipe Archives->Mexican->Picadillo 06

Turkey Picadillo

3 pounds lean ground turkey (or of beef, veal, pork, and/or turkey)
1 medium onion, minced
2 cloves garlic, minced
3 tablespoons oil
28 oz can diced tomatoes with juice (or 1 quart canned)
2 tart apples, chopped 
1/2 to 3/4 cup raisins 
5.5 oz jar sliced stuffed green olives, drained
1 tablespoon chili powder
2 teaspoons salt
4 ounces almonds, slivered

Heat 3 Tbsp oil in a Dutch oven.  Brown meat, onion, and garlic.
Drain.

Add tomatoes, apples, raisins, olives, chili powder, and salt.
Bring to a boil, then simmer 20 minutes to 2 hours. At first the
Picadillo will seem dry but as the apples cook they will give up
enough moisture to make a wonderful sauce.  While the Picadillo is
simmering, lightly toast the almonds in a saute pan over medium-high
heat, stirring constantly to prevent burning.

Serve over Picadillo over (brown) rice topped with the almonds.

Printable version: picadillo06.txt.