Guatemalan Picado

November 30, 2020




We all have our favorite dishes during Thanksgiving and for my family, the dish we look forward to the most each year is my mother’s Guatemalan Picado. This recipe has been in our family for years and has replaced our traditional Thanksgiving Day stuffing since I can remember. It starts with shredded pork seasoned in adobo and garlic salt and blends flavors with diced carrots, celery, onions, leaks, bell pepper, and calls for diced potatoes and garbanzo beans instead of bread crumbs as the “filler” for stuffing. It’s comfort food at its best.


SERVINGS:8-10

PREP TIME: 20 MINUTES

COOK TIME: 1 HOUR 20 MINUTES

TOTAL TIME: 1 HOUR 40 MINUTES

Ingredients

  • 2 lbs pork loin*
  • Garlic Salt
  • Adobo Seasoning (Chef Merito preferred)
  • 2 bay leaves
  • 2 large leeks, white and light green parts only, finely chopped
  • 1 medium yellow onion finely chopped
  • 5 garlic cloves sliced
  • 1 pound of green beans diced
  • 1 green bell pepper diced
  • 2 large russet potatoes cubed
  • 1 can of garbanzo beans, rinsed and shelled
  • 2 celery stalks diced
  • 4 carrots peeled and diced
  • Kosher salt and freshly ground pepper
  • Fresh thyme (4-5 sprigs)


Directions

COOKING THE MEAT

In an InstaPot place the roast with 1 1/2 cups of water, 2 bay leaves, thyme and season with a teaspoon of Garlic Salt. Pressure cook on High for one hour, slow release for 10 minutes. Cook to a safe internal temperature of 160 degrees. Shred meat when done. Reserve the cooking liquid/broth.


Alternate method is to boil a pot of water with the pork roast for approximately 2 hours and season as above. Cook to a safe internal temperature of 160 degrees. Shred meat when done. Reserve the cooking liquid/broth.


*You can also use beef or chicken if you prefer.


COOK THE POTATOES AND THE VEGGIES

Heat a pot with salted water and cook cubed potatoes and carrots until almost fork done. You don’t want it to fall apart. (Think al dente) 

In a large pan heat cooking oil and sauté onions, bell pepper, leeks, celery, green beans until tender. Add in garlic and garbanzo beans in the last minute and stir. Once veggies are cooked, add the shredded meat and potatoes and season with 1 teaspoon of Adobo seasoning. Stir the “picado” to mix well, adding 1/4 to 1/2 cup of reserved broth to the mixture. Mix well, in the pot on low heat. Serve and enjoy!