How to make it

  • Put the pork in a pressure cooker with water to cover, and pressure for 30 minutes, or until falling apart. Drain and pull into shreds.
  • Puree tomatoes with the chipotles (I always toss in a spoonful of the adobo for extra flavor).
  • Grind together the spices.
  • Toast the almonds until fragrant.
  • Saute the onion and garlic in a tablespoon of oil until soft over medium-low heat. Add the shredded pork, and raise the heat to medium high. Stir until the pork is browned.
  • Add the tomato-chipotle puree, spices, raisins and vinegar and turn the heat up high, until it begins to boil. Reduce the heat and simmer about 30 minutes, until thick.
  • Stir in the almonds, salt to taste, and serve.

Reviews & Comments 4

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    " It was excellent "
    otterpond ate it and said...
    Your seasoning is an inspiration. I am trying to work out a Picadillo recipe using cooked turkey breast and I think that those seasonings will really suit the mild turkey well.
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    " It was excellent "
    jimrug1 ate it and said...
    Nice Picadillo Bondc. Your right, very similar. This would be wonderful stuffed into chiles. You may have to dry it out a bit but the flavor is there... Nice recipe.. I am surprised it hasn't been rated....
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  • bondc 6 years ago
    Yes, I understand Mexican ingredients can be hard to find in the UK. Chipotles are dried and smoked jalapenos. You can get them either just dried in a bag, or reconstituted and canned in adobe. The latter is what's called for here, and would probably be a lot easier to find in the UK.
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  • magpieno6 6 years ago
    Forgive my ignorance but what are Chipoties? I have never heard of them on England. Perhaps I could find a substitute! The dish sounds most interesting. Will try
    Was this review helpful? Yes Flag

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