Paleo Picadillo

by Kristin Clara

The truth is Picadillo is Paleo without any modifications, but I’m sharing it anyway because it’s so amazing.   Throughout the Caribbean there are many variations of this intriguing stew, traditionally made with raisins, I make mine with dates. I love the juxtaposition of the sweet dates and salty olives, they meld to make their own distinctive flavor…truly nothing tastes like Picadillo except Picadillo.

I serve this over Melissa Joulwan’s Crispy Plantains from Well Fed.

  • Ingredients

    2 pounds ground beef

    12 ounces chorizo sausage

    2 medium to large onions, peeled and chopped

    4 large tomatoes, chopped… if in season, or one 28 ounce can tomatoes drained

    4-6 garlic cloves, minced

    ¾ cup medjool dates, chopped…about 6

    ¾ cup green olives (I use almond stuffed, but pimento is traditional)

    2 TBSP fat of choice (I use red palm oil, but ghee or coconut oil would work as well)

    2 TBSP red wine vinegar

    2 TBSP ground cinnamon

    2 tsp ground cumin

    1 tsp smoked paprika

    Dash ground cloves

    Dash ground nutmeg

    2 bay leaves

    Salt and Pepper to taste

  • Directions

    1. In a Dutch Oven melt your fat over medium heat, add onions and garlic and let them sweat for about 15-20 You know how recipes tell you to cook onions for a stew for 5 minutes? They lie, it takes 15-20 before they really develop.

    2. Add the chorizo and ground beef. Break it up and let it brown. Season to taste with salt and pepper.

    3. Add the tomatoes, red wine vinegar, cinnamon, cumin, smoked paprika, cloves, nutmeg and bay leaves. Stir to combine and then lower your heat to simmer. Cover the pot and leave it to simmer for 30 minutes (you can cook it for a longer period, but don’t go less than the 30 minutes).

    4. After the 30 minutes, add the dates and olives and let simmer uncovered another 15-20 minutes.

    While the stew cooks I prepare the Crispy Plantains

    Serve the Picadillo over the Plantains…it’s like a trip to the Caribbean.