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Cuban-Style Pork Picadillo

with Roasted Sweet Potatoes & Green Olives

Cooking time

25 minutes




670 /serving

Take your pick of picadillos. Popular in many Latin American countries, this homey, easy-to-make dish is typically prepared with beef, but we find tender and juicy browned ground pork to be a superb alternative. This Cuban-inspired version has the elements we cherish: a tomatoey base, sweet, smoky spicing and most especially olives, which add a briny bite to each mouthful. It’s all balanced with chunks of sweet potatoes and boosted by a dash of Worcestershire sauce.

We will send you:

  • 340g Ground pork (high-protein serving)
  • 300g Diced sweet potatoes
  • 200g Sweet peppers
  • 50g Diced onions
  • 200ml Tomato sauce
  • 30g Vegetable demi-glace
  • 10ml Worcestershire sauce
  • 60g Green olives
  • 12g From Baja to Cuba spices (brown sugar, smoked paprika, oregano, cumin, onion, garlic, kosher salt)

Contains: Anchovies, Soy, Wheat, Barley

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
36 g
Saturated Fat
12 g
4160 mg
Total Carb
54 g
17 g
39 g
12 g
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Roast the sweet potatoes
Preheat the oven to 450°F. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, stirring halfway, 18 to 22 min., until golden brown and tender.
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Start the picadillo
In a large pan, heat a drizzle of olive oil on medium-high. Add the onions; season with ½ the remaining spices and S&P. Sauté, 1 to 2 min., until fragrant. Add the pork. Cook, breaking up the meat, 3 to 4 min., until partially cooked.
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Mise en place
Core and medium-dice the sweet peppers. Roughly chop the olives.
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Finish the picadillo
To the pan of pork, add the sweet peppers. Sauté, 2 to 3 min., until beginning to soften. Add the tomato sauce, demi-glace, Worcestershire sauce, ½ cup water (double for 4 portions) and the olives; bring to a boil. Reduce the heat to simmer and cook, 3 to 5 min., until the sauce has thickened and the pork* is cooked through; season with the remaining spices and S&P.
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Finish & serve
To the pan of picadillo, add the sweet potatoes; stir well. Divide the picadillo between your bowls. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.