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 yum.
Pork, onion, garlic, olive oil, chilli, allspice, cinnamon, cumin, tomatoes, tomato paste, almonds, currants, lime juice, fresh coriander.
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100GPER 250ml SERVE
FAT TOTAL10.8g27g
- SATURATED2.9g7.3g
- SUGARS5.6g14g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Suitable for freezing. If frozen, defrost before reheating.

Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.

Defrost information: Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, reheat as above and consume within 48 hours. 

Reheat and serve, with all or any of: warmed soft tortillas or tacos, guacamole, shredded lettuce, diced tomato, refried beans and salsas. Or you could dish it up more simply with a baked potato and salad.