Name: Picadillo Soup
Yield: 2 servings
Ingredients: 280 g ground pork; 1 tbsp garlic; 2 tbsp white onions; 1 bay leaf; 1 tbsp tomato paste; ½ tbsp smoked paprika powder; ¼ cup potatoes; ¼ cup carrots; ⅛ cup red bell peppers; ⅛ cup peas; 1 tsp raisins; salt and pepper; 1 tbsp oil; 1 tbsp garlic; 2 tbsp white onions; 3 tbsp tomatoes; ½ cup cooked arroz ala cubana; 1 ½ cups cabbage; 2 cups chicken broth; 1 tbsp cooking oil; salt and pepper

Arroz ala Cubana

1

In a medium pan on medium heat, saute garlic and onions and then add bay leaf. Add tomato paste and cook for about 3 minutes before adding the ground pork.

2

Season pork with salt and pepper and paprika powder and saute for about 5 minutes before adding the potatoes and carrots. Add a bit of water to help cook the vegetables. Once vegetables are slightly cooked add in the raisins and peas and bell pepper. Cook for another 5 minutes or until all vegetables are tender.

Picadillo

3

In a small pot on low to medium heat sauté garlic and onions and tomatoes for about 3 – 5 minutes or until tomatoes are tender.

4

Pour the cooked arroz ala cubana and stock in the pot. Let it simmer for about 10 minutes or until flavors have developed and season with salt and pepper if still needed or according to preference.

5