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Empanada Pork Filling

Empanada Pork Filling

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    1 h 35 m
lola

lola

This pork filling can be made way ahead of time to shorten the preparation time for empanadas. Use with recipe for Empanada Dough.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. Cook the ground pork in a nonstick skillet over medium heat until completely browned, about 5 minutes. Season with salt and pepper.
  2. Heat the olive oil in a separate skillet over medium heat; cook the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir the browned pork into the onion mixture; cook and stir another 5 minutes. Mix the potato, peas and carrots, and raisins into the pork; allow the mixture to cook together until the vegetables are completely tender, about 10 minutes. Allow the filling to cool completely before spooning into empanada dough.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Iheartcooking
5

Iheartcooking

7/15/2010

Easy recipe to follow, i added adobo seasoning to it as well.

jamie
2

jamie

1/7/2011

SO GOOD, doctored up a little

Patty Cakes
1

Patty Cakes

5/31/2012

This was Delicious! ! I added some chopped jalapeno and onion. I used Grand biscuits that I flattened and used to fill them. Cilantro was also thrown in. I baked them up and served them with creamy avocado and Mexican Creme. The meat was already seasoned and chopped along with a can of beer, so I put it in the oven and went to work out. When I got back, the house smelled Good! They were very mummy if not a bit Hot from peppers. Thanks Lola. Keeper

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