Taco Tuesday/

Oaxacan Pork Picadillo

Picadillo Oaxaqueno
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Ingredients

  • 128-ounce can diced tomatoes, preferably fire-roasted
  • 1 1/2tablespoons vegetable oil
  • 1medium onion, finely diced
  • 1 garlic clove, peeled and minced
  • 1 1/2 pounds lean, coarse-ground pork
  • 1/2teaspoon black peppercorns OR about 3/4 teaspoon ground
  • 1 inchpiece cinnamon stick OR 1 teaspoon ground
  • 5 cloves OR about 1/8 teaspoon ground
  • 1/4cup raisins
  • 4teaspoons cider vinegar
  • 1/4cup slivered almonds
  • Salt (about 1 teaspoon)

Instructions

Pour the tomatoes directly into a blender and blend until smooth. Heat the oil in a large, 14-inch skillet over medium heat. When hot, add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook 2 minutes longer. Add the pork in a thin layer and fry, stirring frequently, until cooked and lightly brown. (If quite a bit of fat has rendered from the meat, drain it off.)

Add the pepper, cinnamon and cloves in a mortar or spice grinder, then add to the skillet along with the tomato puree, raisins and vinegar. Simmer until reduced to a thick, homogenous mass, 30 to 45 minutes.

While that simmers, toast the almonds for about 10 minutes in a 325 degree oven, stir into the filling, season with salt, and it’s ready.

Comments

  1. Used to make a lot, but never tried this with ground pork. New recipe, have to make and see how my family likes it. Thank you.

    This recipe brings back many memories of cooking with my mother.

  2. This, like all of Rick’s recipes, sounds delicious. But I’m having a very hard time locating a supply of “lean, coarse-ground pork.” I’ve no objection to grinding my own, but I’d like your suggestions as to what cut of pork I should start with. Whatever hints you can give would really be appreciated.

    Enjoy your weekend !

    Slainte !

    Bruce

  3. Made this recipe for the first time tonight. O. M. G. VERY different from the usual TACO TUESDAY recipes. My family LOVED the fragrance of the cinnamon and clove while the meat was simmering. The DOGS were even salivating! Very good, very easy, very, very Mexicano! Thanks Chef Bayless for another recipe to save!

  4. Love your show and the recipes, however, HATE the video that shows up in THE MIDDLE of the “print” version. Waste of space, and printer ink and toner. CANNOT use a recipe that has this in the PRINT VERSION. Maddening.

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