A version of Picadillo from the Dominican Republic. Some versions of Dominican picadillo also include green olives.
In a large pan over medium heat, fry onion in oil until translucent.
Add garlic and fry briefly.
Add meat and cook, stirring to break into small pieces, until browned.
Add sofrito, bell pepper, salt, and pepper, stirring to incorporate. Cover and simmer briefly.
Remove from heat, mix in raisins and cilantro, adjust seasoning, and serve.
Made anothet batch today, again without bell peppers. Delicious.
Made without any bell pepper. This is delicious, and the salt is spot on.
Made with a red bell pepper and home-made softrito, yielding ~3 cups. As always, delicious.