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Pork Picadillo
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 8 cups
Ingredients
Ingredient Checklist
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
1/4 cup tomato paste
2 chipotles in adobo, finely chopped
1 teaspoon ancho or chipotle chile powder (or regular chili powder)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 pounds ground pork
1 can (28 ounces) whole tomatoes in puree, cut up
2 tablespoons cider vinegar
1/2 cup raisins
Cook's Notes
TO FREEZE : Cool picadillo to room temperature; divide among four airtight containers (about 2 cups each). Freeze up to 3 months. To defrost: Place container upside down under warm tap water to loosen picadillo. Place in a small pot with 1 tablespoon water; cover, and cook over medium-low, stirring occasionally, until hot, about 25 minutes.
Gallery
Pork Picadillo
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 8 cups
Gallery
Pork Picadillo
Pork Picadillo
Pork Picadillo
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 8 cups
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 8 cups
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Yield: Makes 8 cups
Makes 8 cups
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 1/4 cup tomato paste
- 2 chipotles in adobo, finely chopped
- 1 teaspoon ancho or chipotle chile powder (or regular chili powder)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 pounds ground pork
- 1 can (28 ounces) whole tomatoes in puree, cut up
- 2 tablespoons cider vinegar
- 1/2 cup raisins
Directions
In a 5-quart pot or Dutch oven, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 3 to 5 minutes.
Add tomato paste, chipotles, chile powder, cinnamon, and cloves; cook until fragrant, about 1 minute. Add pork; cook, stirring occasionally, until no longer pink, 7 to 8 minutes.
Add tomatoes and puree, and vinegar; bring to a boil. Reduce to a simmer, and cook, partially covered, until thick, 35 to 40 minutes. Add raisins. Serve with white rice, if desired.
Cook's Notes
TO FREEZE : Cool picadillo to room temperature; divide among four airtight containers (about 2 cups each). Freeze up to 3 months. To defrost: Place container upside down under warm tap water to loosen picadillo. Place in a small pot with 1 tablespoon water; cover, and cook over medium-low, stirring occasionally, until hot, about 25 minutes.
Cook’s Notes
TO FREEZE : Cool picadillo to room temperature; divide among four airtight containers (about 2 cups each). Freeze up to 3 months. To defrost: Place container upside down under warm tap water to loosen picadillo. Place in a small pot with 1 tablespoon water; cover, and cook over medium-low, stirring occasionally, until hot, about 25 minutes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pork Picadillo
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pork Picadillo
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
