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
- 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.
- Add the onion and cook until soft, about 4 minutes.
- Add the garlic and cook for 1 minute, stirring constantly.
- Add the tomato paste, vinegar, brown sugar, currants, olives, and capers, and stir to thoroughly combine.
- 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.
- Serve the pork with Tostones and Fresh Salsa, recipes are within Episode 12.