Picadillo Oaxaca
From bondc 16 years agoIngredients
- 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 Rating
Reviewed by 2 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
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