Cuban Picadillo

1. 1

   Brown onions, bison and chorizo in olive oil and drain. Combine everything but olives, capers and lime juice in a crock pot and cook it 4-6 hours on low. Add remaining, cook another 5 minutes and serve.

2. 2

   OR

3. 3

   Heat olive oil in large pot over medium heat, add bison and chorizo until no longer pink (10 min).

4. 4

   Stir in onions, cook until soft and then add garlic and rest of spices. Cook and stir for a minute then add tomatoes, beef stock and chipotle peppers. Set heat on low and simmer covered for 30 minutes.

5. 5

   Add olives, capers and vinegar to pot, simmer uncovered for 5 minutes. Add lime juice, stir and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.