Pork Picadillo

I guess I'm in the mood for trying some new recipes. This one is also a keeper. It has a mysteriously complicated flavor of sweet and spice that makes you take "just one more bite." Of coarse we were having company over, so I decided to spring an experiment recipe on them. That usually ends up being the case. At least this one was a success.
Pork Picadillo
from Everyday Food

1 Tbsp oil
1 small onion, finely chopped
2 garlic cloves (I did 4)
coarse salt and ground pepper
1/4 cup tomato paste
2 chipotles in adobo, finely chopped (I added 3 and it's quite spicy, too much for the kids)
1 tsp ancho or chipotle chile powder (or regular chili powder)
1 tsp ground cinnamon
1/2 tsp ground cloves
3 lbs ground pork (I just did 2)
1 can, 28 ounces, petite diced tomatoes (I added a 15 ounce can as well)
2 Tbsp cider vinegar
1/2 cup raisins (I used golden)

In a large pot, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft; 3-5 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, 7-8 minutes. Add tomatoes and vinegar; bring to a boil. Reduce to a simmer, and cook, partially covered, for 35-40 minutes (I probably only did this for about 20). Add raisins (I added them with the tomatoes and vinegar so they would plump). Serve with white rice if desired.
*You may have to add more spice (cinnamon, cloves, chili powder, and salt) to taste.

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