Pork Picadillo Recipes

PORK PICADILLO

Steps:

• In a 5-quart pot or Dutch oven, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 3 to 5 minutes.
• Add tomato paste, chipotles, chile powder, cinnamon, and cloves; cook until fragrant, about 1 minute. Add pork; cook, stirring occasionally, until no longer pink, 7 to 8 minutes.
• Add tomatoes and puree, and vinegar; bring to a boil. Reduce to a simmer, and cook, partially covered, until thick, 35 to 40 minutes. Add raisins. Serve with white rice, if desired.

PORK PICADILLO

Steps:

• Brown meat in large skillet on medium heat; drain. Add onions; cook until tender.
• Stir in tomato sauce, almonds, raisins, dressing and bouillon; bring to boil. Reduce heat to low; simmer 10 min., stirring occasionally. Stir in parsley.
• Serve hot with warm tortillas; top with sour cream.

PORK PICADILLO

Steps:

• Heat the olive oil in large skillet over medium heat. Cook and stir the onion and garlic in the oil until tender, about 5 minutes. Remove the onion and garlic from the pan and set aside. Crumble the pork into the skillet and cook until no longer pink. Return the onion and garlic to the skillet and stir through the pork. Season with salt and pepper. Cover the skillet and cook the mixture for 5 minutes. Stir the green bell pepper, red bell pepper, yellow bell pepper, and raisins to the mixture; cover and cook another 5 minutes. Add the spinach to the skillet and stir just before serving.