MEXICAN PICADILLO WITH ZUCCHINI, PICADILLO MEJICANO CON CALABASITAS

Mexican Picadillo with Zucchini, Picadillo Mejicano con Calabasitas image

Provided by Juliann Esquivel

Categories Pork

Time 40m

Number Of Ingredients 12

1 lb ground pork, i like pre-seasoned sausage like tennessee pride or jimmy dean because they have spices already in them.
1 medium onion diced
1/2 large green bell pepper diced
1 can(s) diced tomatos in their juice
3 clove garlic mashed or put through a garlic press
1/2 tsp dried oregano
1/2 tsp ground black pepper
1/2 tsp ground cumin
2 Tbsp chopped cilantro
2 c sliced zucchini
1 small envelope goya sazon with culantro
1 tsp salt

Steps:

1. Brown pork meat or sausage in a skillet over medium heat. Add the onions garlic, bell pepper, and zucchini and saute for 2 minutes. Next add 1/4 cup water. Cover and simmer everything for two more minutes.
2. Next add the can diced tomatoes, and seasoning spices, oregano, cumin, cilantro, black pepper, Goya seasoning packet and salt. stir well Cover and continue to cook until the zucchini is tender.
3. Serve with Mexican rice, pinto beans, tortillas, and salsa. Enjoy
4. Optional: you may add half seeded diced jalapeno if you like your picadillo with heat. I prefer to add hot salsa over mine this way I can serve the little ones picadillo with their rice. Mexican Picadillo is also made with ground beef and diced potatos and is a little more soupy then the Cuban Picadillo.