Picadillo is a traditional Latin American dish that consists of ground meat cooked with tomatoes, onions, peppers, aromatic spices, and a sprinkling of olives and raisins.
Prepare your ingredients ahead of time. Dice onions, peppers, and tomatoes, and mince the garlic. Measure the rest of the ingredients. You can leave the olives whole if they are small or cut them in half.(You can choose to peel the tomatoes or leave the skin on. To peel the tomatoes easily, you will need to make an x on the bottom of the tomato with a pairing knife, blanch them in boiling water for about 40 seconds, and quickly cool in an ice bath. After that, the skin will come off very easily.)
Preheat a large cooking pan over medium to medium-low heat and add some oil and add diced onion and bell pepper. Slowly cook the vegetables for a few minutes, until softened.
Add tomatoes and cook together a few more minutes. Make a little well in the middle of the vegetables and add garlic. Cook a few seconds until garlic is flagrant and mix it in.
Push the veggies aside and add ground meat. Break it up and start to cook. Once the meat starts to cook, mix it all together.
Add white wine vinegar, tomato paste, stock, bay leaves, and seasoning. Mix well, and lower the heat to low.
Cover the pan with a lid and let it slowly simmer for about 30-40 minutes, stirring often.
Stir in raising and olives and cook another 5-10 minutes.