Pork Picadillo Recipe Mexican: Bold Spiced Ground Meat With Raisins and Olives

This traditional Mexican ground pork dish brings bold flavors to your table with its unique blend of spices, raisins, and olives. I’ve perfected this pork picadillo recipe to capture the authentic taste of home-style cooking.

What makes this dish special is the balance of savory ground pork with sweet raisins and briny olives, all tied together with warm spices like cinnamon and cloves. It’s a one-pan meal that’s easy to prepare but packed with complex flavors.

The result is tender, flavorful pork that’s perfect for tacos, over rice, or as a filling for empanadas. This recipe stays true to its roots while being simple enough for any home cook.

Ready in under 45 minutes, it’s a satisfying dish that brings a taste of Mexico to your kitchen.

Ingredients for Pork Picadillo Recipe Mexican

Ground pork, warm spices, and briny olives make this dish sing. Nothing complicated here.

The pork is the foundation. 80/20 ground pork gives you the right fat for flavor—leaner cuts dry out. Most supermarkets carry it, but butcher shops often have better quality. The raisins should be plump and moist (soak them in warm water for 10 minutes if they’re hard). For olives, manzanilla green olives are classic, but any briny green olive works. Don’t skip the cinnamon and cloves—they’re what make this picadillo taste authentic.

Out of raisins? Dried apricots or currants work in a pinch (same quantity). No green olives? Capers for the brine, but cut the amount in half—they’re saltier. Missing a spice? Allspice can stand in for the cloves. For the tomatoes, San Marzano cans are my go-to, but any diced tomatoes do the job. The key is balancing the sweet (raisins), salty (olives), and savory (pork).

This tastes even better the next day—flavors really meld. Keeps well in the fridge for 4-5 days or freezes for 3 months. I like to make a double batch and stash half away for quick meals. Leftovers reheat beautifully in a skillet with a splash of water.

Step-by-Step Instructions for Pork Picadillo

Here’s the method I use to get that perfect balance of sweet, savory, and spiced flavors.

Step 1: Brown the Ground Pork

Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the 1.5 lb ground pork and cook for 5-7 minutes, breaking it apart with a wooden spoon as it browns. You want the pork to develop a rich, golden color—this builds the flavor foundation.

Keep stirring occasionally to ensure even browning. The pork is ready when there’s no visible pink remaining. Drain off any excess fat if needed, but leave about 1 tbsp in the pan for flavor. This step ensures your picadillo has that deep, meaty base it’s known for.

Step 2: Sauté Aromatics and Add Spices

Add the finely diced 1 whole white onion to the skillet and cook for 3-4 minutes until it becomes translucent. Stir in the 3 cloves minced garlic cloves and cook for 30 seconds until fragrant—don’t let the garlic burn, or it’ll turn bitter.

Now add the 1 tsp dried oregano, 1 tsp ground cumin, 0.5 tsp ground cinnamon, and 0.25 tsp ground cloves. Stir everything together and cook for 1 minute to toast the spices. This wakes up their flavors and makes them bloom in the oil.

Step 3: Incorporate the Remaining Ingredients

Add the 0.5 cup raisins, 0.5 cup chopped green olives, 1 can diced tomatoes (with juices), and 0.5 cup tomato sauce. Stir well to combine all the ingredients. The mixture will look saucy at first, but it’ll thicken as it cooks down.

Drop in the 1 whole bay leaf, then season with 1 tsp salt and 0.5 tsp black pepper. Reduce the heat to medium-low and let it simmer uncovered for 15-20 minutes. Stir occasionally to prevent sticking and to help the flavors meld together.

Step 4: Adjust and Finish

After simmering, the picadillo should be thick but still slightly saucy. If it’s too wet, cook it a few minutes longer. If it’s too dry, add a splash of water. Taste and adjust the seasoning if needed—the flavors should be bold and balanced.

Remove the bay leaf before serving. The raisins should be plump and tender, and the olives should have softened slightly. The sauce will have reduced and thickened, coating the pork beautifully. Serve warm with rice or in tacos for the full experience.

Serving Suggestions for This Recipe

Taco Time

This dish shines as a taco filling. Warm corn tortillas in a dry skillet for 30 seconds per side, then fill with picadillo. Top with diced white onion and fresh cilantro for brightness. I love the contrast of textures. 🌟

Over Rice

Serve picadillo over steamed white rice for a hearty one-bowl meal. The rice soaks up the rich, spiced sauce beautifully. Add a side of refried beans for extra protein and a sprinkle of cotija cheese for saltiness.

Empanada Filling

Use this as a filling for empanadas. Spoon 2 tbsp of picadillo onto 5-inch flour tortillas, fold, and press edges with a fork. Pan-fry in ¼ inch oil over medium heat for 2-3 minutes per side until golden.

Tostada Base

Spread picadillo on crispy tostada shells. Layer with shredded lettuce, diced tomatoes, and a drizzle of Mexican crema. The crunch of the tostada contrasts perfectly with the tender pork. 💫

Stuffed Peppers

Hollow out bell peppers, fill with picadillo, and bake at 375°F for 20-25 minutes. Top with melted Oaxaca cheese for a comforting, complete meal.

Breakfast Hash

Serve leftover picadillo with fried eggs and diced potatoes for a bold breakfast hash. The sweet and savory flavors pair surprisingly well with runny yolks. Honestly, it’s my favorite way to start the day.

Frequently Asked Questions