Picadillo is a quintessential Cuban comfort food, cherished for its simplicity and complex flavor profile. This version of ground meat is seasoned with classic ingredients like tomatoes, onions, garlic, and green olives, but what sets it apart is the surprising sweetness of raisins and the briny kick of olives. While often made with ground beef, you can also use other meats like pork or a mix. Its quick preparation time makes it perfect for any weeknight dinner, served alongside the staple white rice and black beans.
In a large skillet or pot, heat the oil over medium heat. Add the chopped onion and green pepper and cook until softened, about 5-7 minutes.
Add the ground beef. Cook, breaking it up with a spoon, until it is browned throughout. Drain any excess fat.
Stir in the minced garlic, cumin, and oregano. Cook for 1 minute until fragrant.
Stir in the crushed tomatoes, olives, raisins, beef broth, salt, and pepper. Mix well.
Bring the mixture to a simmer, then reduce the heat and let it cook for about 15-20 minutes, allowing the flavors to meld. If using potatoes, add them at this step and simmer until tender.
Taste and adjust seasoning with more salt and pepper if needed.
Ladle the hot Picadillo into bowls. Serve hot with sides of white rice and black beans. Garnish with chopped fresh cilantro for extra flavor.