Crock Pot Picadillo - Laura's version

• 1 lbs lean ground beef, pork, turkey, whatever
• 1 cup minced onion
• 1 cup diced red bell peppers
• 4 cloves garlic (minced)
• 1/4 cup minced cilantro
• 1 can tomatoes
• 1/2 cup green olives (or more)
• 1 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 2 bay leaves
• kosher salt and fresh pepper (to taste)

Instructions

1. 1

   Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.

2. 2

   When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

3. 3

   Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.

4. 4

   Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.

5. 5

   After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices].

6. 6

   Discard the bay leaves and serve over brown rice.

7. 7

   Makes about 5 3/4 cups.