Pork Picadillo

Prep time: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Yield: 4 to 6 servings

 

Ingredients

  • 3 tablespoons olive oil
  • 12 ounces ground pork
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground allspice
  • 1/2 cup chopped yellow onion
  • 1 tablespoon minced garlic (about 3 cloves)
  • 3 tablespoons tomato paste
  • 2 tablespoons cider vinegar
  • 1 1/2 tablespoons light brown sugar
  • 1/4 cup currants
  • 4 teaspoons chopped green olives
  • 1 tablespoon capers, drained
  • 1 cup water
  • Tostones (see Episode 12 for recipe)
  • Fresh Salsa (see Episode 12 for recipe)

 Directions

  1. Heat the olive oil in a medium nonstick skillet over high heat. Combine the ground pork, cumin, cinnamon, salt, oregano, crushed red pepper, and allspice, and cook, using a spoon to break up any clumps, until the meat is golden brown and cooked through, about 6 minutes.
  2. Add the onion and cook until soft, about 4 minutes.
  3. Add the garlic and cook for 1 minute, stirring constantly.
  4. Add the tomato paste, vinegar, brown sugar, currants, olives, and capers, and stir to thoroughly combine.
  5. Stir in the water and reduce the heat to medium. Continue to cook, stirring occasionally, until the sauce is very thick and the flavors have come together, about 15 minutes.
  6. Serve the pork with Tostones and Fresh Salsa, recipes are within Episode 12.