To make our picadillo, we cook minced pork with onion, garlic, tomatoes and a little chilli, then spice it up with allspice, cinnamon and cumin. What makes the real difference is a final, unexpected addition of toasted almond slivers and currants, handfuls of fresh coriander and a big squeeze of lime juice. So versatile and yummy.
Pork, onion, garlic, salt, chilli flakes, allspice, cinnamon, cumin, crushed tomatoes, almonds, currants, lime juice, fresh coriander, rice bran oil.
CONTAINS:
Tree Nuts.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G (RAW) | PER 250ML SERVE | |
| ENERGY | 515.5kj | 1743.6kj |
| PROTEIN | 10g | 33.7g |
| FAT TOTAL | 7.3g | 24.7g |
| - SATURATED | 2g | 6.6g |
| CARBS | 3.5g | 11.8g |
| - SUGARS | 3.2g | 10.8g |
| SODIUM | 187mg | 632.3mg |
Individual:
Serves one adult generously
Small:
Serves one to two adults, more with accompaniments
Large:
Serves three to four adults, more with accompaniments
Reheat and serve with some warmed soft tortillas or tacos, guacamole, shredded lettuce, diced tomato, refried beans and salsas. This dish also goes well with our stuffed sweet potatoes with
Frozen product. Once defrosted, cook and consume within 48 hours.
Defrost fully, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally for 2-4 minutes or until piping hot. Sprinkle with fresh coriander and serve.
