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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.

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
2 1/2 Fat , 1/2 Vegetables , 1 Fruits , 2 Meat , 1/2 Starch , 1/2 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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1 1/2 lb  ground pork
0 1/2 cup  fresh chopped onion
0 1/2 cup  medium green bell peppers
1 each  medium garlic cloves
14 1/2 oz  Tomatoes, diced, with juice, canned
0 3/4 cup  Raisins, seedless
12 each  stuffed green olives
2 tbsp  whole almonds
3 tbsp  chili powder
29 oz  low fat unsalted chicken broth
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.

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