Minced Spicy Pork


Serves: 4
Total Calories: 659

Ingredients

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

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 659
Calories from Fat: 462

This Minced Spicy Pork recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


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