Ground pork cooked down with canned tomatoes, bell pepper, garlic, and cumin — this is a 25-minute skillet meal that comes together from ingredients most people already have on hand. The result is a saucy, well-seasoned pork mixture that works over rice, stuffed into tortillas, or spooned onto whatever starch is in the cupboard. It’s the kind of recipe worth keeping in rotation because the ingredient list is short and the cost per serving stays low.
What makes this version work
Two things matter here. First, cooking the onion and bell pepper before the pork gives them time to soften and release their natural sweetness — if you rush this step and add the pork too early, those vegetables stay sharp and slightly raw-tasting in the finished dish. Second, adding the tomato paste alongside the diced tomatoes rather than at the end lets it cook into the sauce during the final simmer, which rounds out the acidity and gives the liquid more body. The cumin goes in with the tomatoes too, so it blooms in the hot fat still coating the pan rather than sitting raw on top of the meat.
Mistakes to avoid
- Using pork with too little fat: Extra-lean ground pork can turn dry and grainy by the time it reaches a safe internal temperature of 160°F (71°C). Standard ground pork with around 20% fat stays tender and holds the sauce better — skip the lean version here.
- Not draining excess fat if needed: Some ground pork renders out a lot of grease depending on the cut. If the pan looks oily before you add the tomatoes, tilt it and spoon off the excess, otherwise the sauce separates and feels greasy rather than rich.
- Adding salt too early: The recipe adds salt with the tomatoes, which is the right call. Salting the raw pork as it browns can draw out moisture and make it steam rather than brown properly.
- Keeping the heat too high during the final simmer: A hard boil at the end cooks off the liquid too fast and can leave the pork tough. Low heat for the full 5–8 minutes lets the sauce thicken gradually and keeps the meat juicy.
- Using fresh tomatoes as a straight swap for canned: Fresh tomatoes work but they release less liquid and less concentrated flavor. If that’s what you have, add an extra tablespoon of tomato paste and a splash of water to compensate — skip the garnish of fresh tomato on top, not worth the extra dish.
Storage and reheating
Leftovers keep well in a sealed container in the fridge for up to 4 days. The sauce thickens as it sits, so add a tablespoon or two of water when reheating in a skillet over medium-low heat, stirring until warmed through. For longer storage, freeze in portions for up to 3 months — flatten the bags so they thaw faster. Reheat from frozen in a covered pan over low heat, or defrost overnight in the fridge first. Avoid microwaving on high power; it dries out the pork quickly. Medium power in 90-second intervals works better.
Ground Pork with Diced Tomatoes
Ingredients
1-2 pounds ground pork (minced pork)
2-3 tablespoons olive oil
½ large yellow onion - chopped (If the onion is small, use it all)
½ large red pepper (red capsicum) - chopped
4-5 cloves garlic - minced
1 teaspoon cumin- 1 can diced tomatoes - 398 ml
2 tablespoons tomato paste
Instructions
- Add olive oil to the skillet. Heat over medium-high heat.
- Add the onion and bell pepper and stir to combine. Cook them until fragrant, for about 3 minutes.
- Now, add the garlic and combine it with the onion and bell pepper. Cook for about 1 minute.
- Add the ground pork to the skillet and break it into small pieces with a spatula, combining it with the aromatic spices. Cook until all meat pieces are brown.
- Add the diced tomatoes with the liquid once the meat has cooked. Add salt, tomato paste, and cumin to the skillet. Stir everything to combine.
- Turn the heat low and let it cook for about 5-8 minutes.
- Once it is finished cooking, serve with rice and beans or any other side dish of your choice. Enjoy.
Nutrition
Frequently asked questions
Can I use ground beef or ground turkey instead of ground pork?
Yes — ground beef works as a direct swap with no changes to the method. Ground turkey is leaner, so add an extra tablespoon of olive oil to the pan before browning, and cook it to 165°F (74°C) internal temperature rather than the 160°F required for pork.
I only have whole canned tomatoes or crushed tomatoes — can I use those?
Crushed tomatoes work fine and produce a slightly smoother sauce. Whole canned tomatoes work too — just break them up with your spoon as they heat. The liquid content is similar across all three, so no other adjustments are needed.
Can I leave out the tomato paste if I don’t have any?
You can, but the sauce will be thinner and less savory. To compensate, let the final simmer run a few extra minutes with the lid off so some liquid evaporates, or stir in a small pinch of sugar to balance the acidity from the canned tomatoes alone.
If you liked this one
- Savory Pork Noodle Stir-Fry
- Peruvian Cilantro Pork Stew
- Spicy Beef Stuffed Peppers
- Puerto Rican Pork Pasteles
