This is a traditional South American dish that can be served over rice, used as a filling for chile rellenos, stuffed into empanadas or spoon it over mashed potatoes for a Latin shepherd's pie.Picadillo
4 T. olive oil
1 1/2 lbs. ground beef
1 large onion, chopped
3 cloves garlic, finely minced
1 fresh poblano pepper, diced ( about 1/4 c.)
2 tsp. cumin
1 tsp. cinnamon
1/4 tsp.ground cloves
1/2 c. red wine, plus additional as needed.
1 ( 15 oz.) can chopped tomatoes
1/2 c. raisins, plumped in hot water, then drained
10 pitted green olives, quartered or sliced
Heat 2T. of the olive oil in a large skillet. Add the ground beef and brown over high heat. Set aside on a plate.
Heat the remaining oil in the skillet and add the onion, garlic and pepper and cook for 10 minutes, atirring occasionally over moderate heat. Return the beef and its juices to the pan along with the cumin, cinnamon, cloves,, wine, tomatoes, raisins and olives. Reduce heat and simmer uncovered for about 15 minutes. If it's too dry, add some red wine, a little at a time. Season to taste with salt and pepper. Serves 4-6.
*** I use ground turkey, whatever kind of green pepper I happen to have and omit the olives. Some nights we have it with tortillas and others with brown rice....yummy!
