Picadillo OaxacaFrom bondc 9 years ago
- 1 #2 1/2 can crushed tomatoes shopping list
- 4 canned chipotles in adobo shopping list
- 1 white onion, diced shopping list
- 3 cloves garlic, diced finely shopping list
- 1 1/2 pounds pork shopping list
- 3/4 t. black peppercorns shopping list
- 2 inches cinnamon shopping list
- 4 cloves shopping list
- 1/3 c. raisins shopping list
- 1 T. vinegar shopping list
- 1/3 c. slivered almonds, toasted shopping list
- salt to taste shopping list
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.
The Cookbondc State College, PA
The Rating2 people
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....jimrug1 in Peoria loved it
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.otterpond in Windermere loved it