From The Fiery Cusines by Dave
DeWitt and Nancy Gerlach
2 lbs of pork or beef, cubed 2 Tablespoons oil
2 onions chopped 5 jalapeno peppers, seeded and chopped
2 cloves of garlic, minced 3 green peppers, minced
salt and pepper to taste 6 tomatoes, peeled and chopped
1/4-teaspoon ground cloves 1/2-cup raisins
6 stuffed olives, sliced 1/4-teaspoon ground cinnamon
2 Tablespoons red wine vinegar 2 bananas, sliced
2 cups fresh pineapple, cubed 1/4 cup blanched almonds,
Brown meat in oil, add onion, jalapenos, garlic, green
pepper, salt ond pepper. Saute until soft, add tomatoes,
cloves, raisins, olives, cinnamon, and vinegar. Simmer for
30 minutes or until meat is tender.
Add bananas and pineapple and cook 15 minutes more.
Sprinkle almonds over the picadillo.
Serve over baked yams or sweet potatoes, sprinkle with