Source: National Pork Board

Picadillo, a Mexican minced pork filling, featuring olives and raisins, used here for the filling of a baked cornmeal-crusted oven pie.

Servings

1.5 lb ground pork
0.5 cup fresh chopped onion
0.5 cup medium green bell peppers
1 medium garlic cloves , minced
14.5 oz Tomatoes, diced, with juice, canned (1 can)
0.75 cup Raisins, seedless
12 stuffed green olives , sliced
2 tbsp whole almonds , chopped
3 tbsp chili powder
29 oz low fat unsalted chicken broth , 2 14 1/2 oz cans
2 cup cornmeal

1 Heat large nonstick skillet over medium heat; cook and stir pork, onion, green pepper and garlic for 5 minutes, until pork is lightly browned.
2 Stir in tomatoes, raisins, olives, almonds and chili powder. Cover and simmer for 10 minutes. Bring chicken broth to a boil in a large saucepan; gradually stir in cornmeal; mix well. Spoon cornbread mixture into 13x9-inch baking dish sprayed with nonstick cooking spray.
3 Top with pork mixture. Cover with foil. Bake at 350 degrees F for 30 minutes. Cut into squares to serve.

Picadillo is a Mexican minced pork filling, usually featuring olives and raisins, used for stuffing chiles, tamales and such. Here this inspired filling is the basis for a baked cornmeal-crusted oven pie.