PICADILLO

(Serve it with grilled seafood)

Makes:

4 to 6 servings

1 tbsp (15 mL) olive oil

½ lb (226 g) lean ground beef or ground chorizo (or combination of both)

½ large white onion, diced)

½ large green pepper, diced)

2 cloves garlic, minced

½ tsp (2.5 mL) salt

1 tsp (5 mL) dried oregano

½ tsp (2.5 mL) toasted and ground cumin

½ tsp (2.5 mL) black pepper

2 tbsp (30 mL) tomato paste

1/4 cup (60 mL) white wine

½ cup (125 mL) whole peeled tomatoes

¼ cup (60 mL) chicken stock (or stock of choice)

2 tbsp (30 mL) pimento stuffed olives (roughly chopped)

1 tbsp (15 mL) drained capers

2 tbsp (30 mL) raisins (roughly chopped)

2 tsp (10 mL) red wine vinegar

1 tbsp (15 mL) parsley, chopped

1 tbsp (15 mL) cilantro, chopped

Salsa verde to drizzle on top

Heat the olive oil in a pot over medium heat. Add the beef/chorizo and cook, breaking up with a wooden spoon until browned and fully cooked. Reduce heat to medium-low and add onion and green pepper.

Cook while stirring occasionally until soft, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in salt, dried oregano, cumin and black pepper.

Cook while stirring 1 to 2 minutes. Add tomato paste and cook while stirring until it begins to stick to the bottom of the pot, about 3 to 5 minutes. Add the white wine and bring to a simmer.

Stir in the tomatoes, chicken stock, olives, capers and raisins and return to a simmer. Reduce heat to low and cook until thickened to a stew-like consistency, about 10 to 15 minutes. If you reduce it too far, add more stock until you are happy with the consistency.

Remove from heat and stir in red wine vinegar, parsley and cilantro. Plate and drizzle salsa verde on top.