Recipe

Picadillo Oaxaca Recipe

	Bondc / All my dishes 1 year, 2 months ago Great as a (soft) taco filling. Cook:75m Servings:4	Bondc
	mexican oaxacan spicy cinnamon pork raisin almond

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Ingredients

1 #2 1/2 can crushed tomatoes

4 canned chipotles in adobo

1 white onion, diced

3 cloves garlic, diced finely

1 1/2 pounds pork

3/4 t. black peppercorns

2 inches cinnamon

4 cloves

1/3 c. raisins

1 T. vinegar

1/3 c. slivered almonds, toasted

salt to taste

Directions

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.

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Comments

magpieno6 11 months ago said:
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

bondc 11 months ago said:
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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