Recipes

BEEF AND PORK PICADO
  • Ingredients
  • 2 pounds each lean boneless beef chuck
  • and boneless pork butt or shoulder
  • 2 medium-size onions, cut into wedges
  • 2 medium-size green bell peppers,
  • seeded and cut into large chunks
  • 2 cups regular-strength beef broth
  • 4 medium-size tomatoes, cut into wedges
  • 4 garlic cloves, minced or pressed
  • 1 fresh or pickled jalapeno chile, including seeds, minced
  • 1/4 teaspoon pepper
  • salt
Directions
  1. Cut beef and pork, including any fat, into 1-1/2 inch cubes and place in a 5- to 6-quart pan
  2. Cover and cook over medium-high heat to draw out juices (about 10 minutes)
  3. Uncover and cook over high heat until liquid evaporates; stir occasionally
  4. Add onions and bell pep- pers; cook, stirring frequently, until meat is evenly browned
  5. Add broth, tomatoes, garlic, chile, and pepper
  6. Stir to free browned bits from bottom of pan. Reduce heat, cover, and simmer until meat is tender enough to shred easily with a fork (about 2-1/2 hours). Uncover and boil over medium-high heat until juices are reduced to just below top of meat and are slightly thickened, stirring more frequently as mixture thickens
  7. Season to taste with salt
  8. Makes about 8 servings.


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