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Minced Spicy Pork |
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Serves: 4
Print this Recipe
(Picadillo)
Category: Pork
Makes about 4 cups
Picadillo is a classic and very tasty meat mixture that's used in many regions, especially central Mexico, as a filling for chiles rellenos, empanadas, crepes, or tortillas. Picadillo is made here with pork but can also be made with beef or chicken. It can be made ahead and it freezes well.
2 tablespoons olive oil or vegetable oil
1 medium white onion, finely chopped
2 cloves garlic (medium), finely chopped
1 1/2 pounds ground pork
4 plum tomatoes, peeled and finely chopped
1/2 medium apple, peeled and finely chopped
2 jarred pickled jalapeño peppers (en escabeche), seeded and minced
1/3 cup raisins
1/4 cup finely chopped slivered blanched almonds
6 pitted pimiento-stuffed green olives, chopped
1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/4 teaspoon ground allspice
1/2 teaspoon salt, or to taste
1. Heat the oil in a large skillet over medium heat and cook the onion, stirring, until translucent, 3 to 4 minutes. Add the garlic and cook 1 minute. Add the ground meat in small pieces and cook, stirring, until no longer pink, about 4 minutes.
2. Add the remaining ingredients and cook, stirring frequently, until the juices have evaporated and the mixture is nearly dry, 6 to 8 minutes. Transfer to a bowl. The picadillo is ready to use or store, covered, in the refrigerator up to 3 days or freeze up to 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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