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Picadillo Soup - 2

Cuisine: Mexican
Courses: Soup
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozLean ground pork
1 cup 62g / 2.2ozChopped onion
3   Garlic - minced
1   Diced tomatoes with juice
2 cups 474mlBeef broth
1/2 cup 118mlWater - (or more, as needed)
1   Apple - peeled and chopped
2 tablespoons 30mlChopped jalapenos
10   Pimento stuffed olives - sliced
1/4 cup 40g / 1.4ozRaisins
1/4 teaspoon 1.3mlCinnamon
1/8 teaspoon 0.6mlCloves
  Toasted sliced almonds - (optional)

Recipe Instructions

In a large non-stick pan over medium-high heat, brown meat and onion. Stir in garlic. Add remaining ingredients.

Bring to a boil; reduce heat, cover and simmer 20 minutes, adding additional water if soup is very thick or dry.

To serve, ladle into bowls and garnish with toasted almonds, if desired.

Jamison, "The Border Cookbook"


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