Minced Spicy Pork
PicadilloPicadillo is a classic and very tasty meat mixture that's used in many regions, especially central Mexico, as a filling for chiles rellenos, empanadas, crepes, or tortillas. Picadillo is made here with pork but can also be made with beef or chicken. It can be made ahead and it freezes well.
Ingrediënten
Makes about 4 cups
- 2 tablespoons olive oil or vegetable oil
- 1 medium white onion finely chopped
- 2 medium garlic cloves finely chopped
- 1½ pounds ground pork
- 4 plum tomatoes peeled and finely chopped
- ½ medium apple peeled and finely chopped
- 2 jarred pickled jalapeño chiles en escabeche, seeded and minced
- ⅓ cup raisins
- ¼ cup finely chopped slivered blanched almonds
- 6 pitted pimiento-stuffed green olives chopped
- ½ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ¼ teaspoon ground allspice
- ½ teaspoon salt or to taste
Instructies
- 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.
- 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.
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