Picadillo

Ingredients

• 1lbs Ground Beef
• 1lbs Ground Pork
• 2 T Water
• 1/2 t. Baking Powder
• Salt & pepper
• 1 Green bell pepper, stemmed, seaded, and cut into 2 inch pieces
• 1 onion, diced
• 2 T olive oil
• 1 t dried oregano
• 1 t cumin
• 1/2 t cinnamon
• 8 garlic cloves, minced
• 1 14 oz can whole tomatoes, drained, chopped
• 2/4 c white wine
• 1/2 c broth or stock
• 2 T brown sugar
• 3 dried bay leaves
• 1/2 c pemento stuffed green olives, coarsly chopped
• 2 T capers
• 1 T red wine vinegar, plus extra for serving

Instructions

Toss beef and pork with water, baking soda, 1/2 t salt, and 1/4 t pepper until thoroughly combined. Set aside 20 minutes.

Pulse bell pepper and onion in a food processor until chopped in 1/4 inch pieces.

Heat oil in a large dutch oven until shimmering. Add chopped veg, oregano, cumin, cinnamon, and 1/4 t salt until veg begins to soften and brown. Add garlic and cook for another 30 seconds. Add tomatoes and wine. stir to scrape up any brown bits until the liquid has all but evaporated. stir in broth, brown sugar, and bay leaves. Bring to a simmer.

Reduce heat to a medium-low and add the meat mixture in 2 inch chunks. Then bring to a gentle simmer, stirring occasionally with 2 forks to break up the meat chunks. Continue cooking until meat is cooked through, about 10 minutes.

When meat is cooked through, discard bay leaves. Stir in olives and capers. Increase heat to medium and cook, stirring occasionally until sauce is thickened and coats meat, about five minutes. Stir in vinegar and season with salt, pepper, and extra vinegar to taste.

Serve with a side-salad.