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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

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.
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Reviews

Iheartcooking
5

Iheartcooking

7/15/2010

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

Patty Cakes
2

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

jamie
2

jamie

1/7/2011

SO GOOD, doctored up a little

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