Mexican Pork Picadillo Recipe: Comfort with a Kick
There was a season when I needed food that felt both familiar and exciting — something hearty, yet alive with flavour. That’s when I discovered picadillo. Traditionally made with beef, I switched to pork for its richness and depth. The result? A dish that fills the house with the savoury-sweet aromas of tomatoes, onions, and spices, while offering just the right kick of heat.
What I love most about this recipe is its versatility. You can spoon it over rice for comfort, roll it into tortillas for an easy dinner, or tuck it into empanadas when you’re feeling creative. It’s one of those rare meals that works as well for a weeknight as it does for sharing with friends.
Ingredients
1 tbsp olive oil
500g pork mince
600g desiree potatoes, peeled, coarsely chopped
1 green capsicum, deseeded, coarsely chopped
1 brown onion, chopped
2 garlic cloves, crushed
1 fresh jalapeno, deseeded, thinly sliced (plus extra to serve)
2 tsp ground cumin
2 tsp ground paprika
1 tsp ground coriander
400g can diced tomatoes
2 tbsp tomato paste
2 x 250g microwave long-grain white rice, warmed
1 lime, rind finely grated, cut into wedges
250g mini flour tortillas, warmed
Sour cream, to serve
Method
Step 1
Heat oil in a large frying pan over high heat. Add pork, breaking up lumps with a spoon, until browned. Reduce heat to medium. Add potato, capsicum, onion, garlic, jalapeno, cumin, paprika, and coriander. Cook for 5 minutes, stirring, until softened.
Step 2
Add tomatoes, tomato paste, and 125ml (½ cup) water. Simmer partially covered for 20 minutes, or until potatoes are tender and mixture has thickened. Season to taste.
Step 3
Stir lime rind through the warmed rice. Serve rice topped with pork picadillo, sour cream, extra jalapeno, lime wedges, and tortillas.
Recipe Notes
Make ahead: The pork mixture (Step 2) can be cooked 2 days in advance, stored in the fridge, and reheated before serving.
Serving ideas: Also works great as a taco filling or stuffed into empanadas.
