Picadillo Paleo – Crockpot recipe

There are many things in life that make me proud – seeing my kids behaving politely in public, listening to my husband give a fabulous recital, observing my students as they slowly make the transition from leaving high school to starting a successful professional career…   And then there are the little “everyday” things – like stopping students and colleagues in their tracks by bringing awesome paleo leftovers to school, forcing them to abandon their path or train of thought and comment, “That smells GOOD!”  It seems I have established quite a reputation at work with those who stop by the faculty lounge just to see what I’ve concocted for the day.

I tend to make extra when I assemble a big meal so I can freeze leftovers in individual portion sized containers.  I noticed yesterday that my stash was getting a little low, so it was the perfect time to throw together this easy and delicious slow cooker paleo recipe.  It makes a LOT of food.  I’m delighted to be restocking for future healthy and delicious lunches at work.  It took me a couple of tries to get the spice balance just right, but I’ve found something I really like and now I’m ready to share it with you!

There are many appropriate delivery devices for this delicious dish.  Tonight it was a la carte with a fork, but I also love serving it over a baked sweet potato.  Other options include serving over mashed, cooked plantains (green ones have a more potato-like flavor, and yellow/brown ones are sweeter) or in a jicama shell like THIS one.

Picadillo Paleo

Ingredients:

2 pounds ground beef (grass-fed is best)

1 pound cooked nitrite-free chicken sausages, diced

1 1/2 tablespoons chilli powder

2 teaspoons ground cumin

1 tablespoon dried oregano

1 teaspoon cinnamon

2 14.5 oz cans diced tomatoes, drained slightly

1 6 oz can tomato paste

1 1/2 red onions, diced

2 chopped and seeded Anaheim peppers (leave some seeds in if you want more of a kick)

1 chopped and seeded poblano pepper

20 green olives, chopped

8 cloves of garlic, minced

Salt and pepper, to taste

Directions:

Brown ground beef on the stove.  Drain, then place in slow cooker.  Add all other ingredients except salt.  Stir to combine, cover and cook on low for 6-8 hours.

It’s THAT easy!

I recommend waiting to add the salt until the flavors have combined a bit and you can sample it, as some diced tomatoes and some chicken sausages have enough salt in them already for this recipe.  ENJOY!

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2 responses to “Picadillo Paleo – Crockpot recipe

  1. Pingback: 144 of the Best Paleo Crock Pot Recipes

  2. Pingback: Ketogenic Crockpot Recipes [Paleo, GF, Low-Carb]

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