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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Lean Picadillo Pie

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.

Rating:
Prep Time:	20 minutes
Cook Time:	30 minutes
Difficulty:	Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	285.2

Total Carbs	22.0 g

Dietary Fiber	3.1 g

Sugars	8.5 g

Total Fat	15.2 g

Saturated Fat	5.2 g

Unsaturated Fat	1.5 g

Potassium	325.5 mg

Protein	14.5 g

Sodium	298.6 mg

Dietary Exchanges 15.2 Fat, 0.4 Vegetables, 0.5 Fruits, 1.5 Meat, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 lb ground pork 0.5
0 1/2 cup fresh chopped onion 0.5
0 1/2 cup medium green bell peppers 1.0
1 each medium garlic cloves 14.5
14 1/2 oz Tomatoes, diced, with juice, canned 0.75
0 3/4 cup Raisins, seedless 12.0
12 each stuffed green olives 2.0
2 tbsp whole almonds 3.0
3 tbsp chili powder 29.0
29 oz low fat unsalted chicken broth 2.0
2 cup cornmeal

Directions

Heat large nonstick skillet over medium heat; cook and stir pork, onion, green pepper and garlic for 5 minutes, until pork is lightly browned.
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.
Top with pork mixture. Cover with foil. Bake at 350 degrees F for 30 minutes. Cut into squares to serve.