Melt the butter in a large frying pan and add the garlic over medium heat.
Mince the onion and add that to the pan. Cook until it starts to caramelize (5-10 minutes) and remove from the pan. Set aside for later.
Add the beef to the pan and cook until well done, breaking up any big chunks with a spatula as the meat cooks. You are looking for a crumbly texture.
As the meat is cooking, drain the liquid from the olives and place them on a paper towel to continue to drain.
Once the meat is cooked I like to drain out and discard most of the grease, leaving only about 3 tablespoons in the pan. Add the onion and garlic back to the drained beef and then add the mojo, sofrito, and white wine.
Add the olives and simmer for at least 15 minutes, so the meat has time to absorb all of the flavors and a little bit of juice cooks off. If I have time I will sometimes let it simmer up to an hour, but usually I’m too hungry to wait.
Add the peas 5-10 minutes before serving so they can thaw but not get super mushy. (If you like mushy add them with the olives!)
Serve over rice and enjoy! I also like to fry an egg and put that on top, mixing the runny yolk into my picadillo and rice!