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Picadillo de papaya verde, papa y posta de cerdo (Jueves 22 de setiembre del 2016)

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Sin Secretos con Doris
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Recipe Information

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Video-Specific Recipe

Picadillo de papaya verde, papa y posta de cerdo

Cultural Context

Originating from El Salvador, Picadillo is a traditional dish that showcases the use of green papaya, a staple in Central American cuisine. This hearty meal reflects the resourcefulness of Salvadoran cooking, often utilizing available ingredients to create a comforting family dish. Today, variations can be found throughout Latin America, with each region adding its unique twist, making it a beloved comfort food.

SalvadoranSVmain
45 min
medium
4 servings
Servings4
1 medium green papaya
2 medium potatoes
1.5 lbs pork shoulder
1 medium onion
3 cloves garlic
1 teaspoon salt

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: ground beef

Chicken breast is leaner, while ground beef can be more affordable.

green papaya

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, while cabbage is often less expensive.

1

Boil 3 potatoes in salted water until cooked.

2

Cut the pork shoulder into large pieces.

3

In a pot, add the pork shoulder, chopped onion, minced garlic, and salt.

4

Cook the pork with onion and garlic until browned.

5

Peel the green papaya, applying oil to hands to avoid irritation from the sap.

6

Cut the papaya into strips to remove excess sap.

7

Boil the papaya in salted water until tender.

8

Chop the boiled potatoes and papaya into smaller pieces.

9

Combine the pork, potatoes, and papaya in a pot and mix well.

Cooking Techniques

sautéingdicingsimmering

Equipment Needed

large skilletcutting boardknifespatula

Spice Level:

🌶️🌶️🌶️

Dietary

pescatarian

Also Known As

Green Papaya PicadilloPicadillo de Cerdo

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