Heat a large skillet over medium-high heat. If using both chorizo and ground pork, mix them in a bowl and season with 1 tsp kosher salt and 1/2 tsp black pepper. Add 1 tablespoon olive oil to the hot pan, then add the chorizo mixture, breaking it up with a wooden spoon. Cook until the meat is browned and most of the fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer roughly half of the browned meat to a bowl (this helps build texture later). Leave about 1–2 tablespoons of rendered fat in the pan; reduce heat to medium.

Vegetables & Aromatics

Add the diced onion to the skillet with the reserved fat (if the pan is dry, add the remaining oil). Sauté until translucent, about 4 minutes. Add the diced green and red bell peppers (and poblano if using) and cook until softened, about 4 minutes more. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Tomatoes & Liquid

Stir in 2 tablespoons tomato paste and cook 1 minute to slightly caramelize. Add 1 cup tomato sauce and 1 cup drained diced tomatoes, scraping any browned bits from the bottom of the pan. Pour in 1/2 cup chicken or vegetable broth and 1 teaspoon vinegar. Mix thoroughly, bring the mixture to a gentle simmer.

Potatoes & Add-ins

Add the diced potatoes to the pan, then return the reserved browned meat to the skillet and stir to combine. Sprinkle in 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon smoked paprika, and add the bay leaf. Stir, cover partially, and simmer gently for 12–15 minutes, stirring occasionally, until potatoes are tender but not falling apart. If the mixture thickens too quickly, add up to 2 tablespoons additional broth or water.

Stir in 1/2 cup thawed green peas, 1/4 cup sliced olives, and 2 tablespoons raisins (if using). Simmer uncovered 2–3 minutes more to heat peas and meld flavors. Taste and adjust seasoning with additional salt and pepper if needed.

Herbs & Seasoning Finishes

Remove and discard the bay leaf. Turn off the heat and stir in 1 tablespoon fresh lime juice and 1/4 cup chopped cilantro. Let the picadillo rest in the pan for 2–3 minutes so flavors marry. Serve hot.