1 1/2 pounds lean ground pork
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 (14 1/2-ounce) can diced tomatoes
3/4 cup raisins
12 pimiento-stuffed green olives, sliced
3 tablespoons chili powder
2 tablespoons chopped almonds
Salt and pepper to taste
2 (14 1/2-ounce) cans chicken broth
2 cups cornmeal


1. Preheat oven to 350 degrees F. In a large nonstick skillet over medium heat; cook and stir pork, onion, green pepper and garlic for 5 minutes, until pork is lightly browned.
2. Stir in tomatoes, raisins, olives, chili powder and almonds. Cover and simmer for 10 minutes. Season with salt and pepper.
3. Bring chicken broth to a boil in a large saucepan; gradually stir in cornmeal; return to a boil to thicken. Spoon cornmeal mixture into a 13 x 9-inch baking dish sprayed cooking spray. Top with pork mixture. Cover with foil. Bake until heated through, about 30 minutes. Cut into squares to serve.

Picadillo is a Mexican minced pork filling, usually featuring olives and raisins, used for stuffing chiles, tamales and such. Here this inspired filling is the basis for a baked cornmeal-crusted oven pie. Serve with a sliced orange and radish salad.

Picadillo Cornmeal Pie
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