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How to Make Mexican Pork Picadillo – A Great Taco Filling

Updated on March 28, 2011
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Pork picadillo is the classic filling for chilies rellenos, but I think it’s also great as a taco filling, on tostadas and in countless other Mexican meals; so when you make up a batch of picadillo, make a lot – cause it’s like having a good batch of homemade chorizo on hand, you’ll never run out of good ideas for how to use it!

Here is a recipe for a very good basic pork picadillo recipe.

Pork Picadillo

  • 2 lbs of ground pork
  • 1 of fresh plum tomatoes, chopped
  • 1 medium cooking onion, chopped
  • 2 cloves of garlic, minced
  • 1 cup of finely chopped green olives
  • ½ cup of slivered almonds
  • ¼ cup of raisins
  • ¾ tsp of cinnamon
  • ¼ tsp of ground cloves
  • Salt to taste
  • About 3 Tbls of olive oil for frying

Instructions

I prefer to do this in 2 frying pans, at more or less the same time (one fry pan for pork browning, one for frying onions and tomatoes). You can do this in one if you’d prefer, simply by browning the pork and then transferring it to a plate – cleaning the fry pan – and proceeding with the frying of the onions…

  1. Heat a heavy skillet over medium with about 1 Tbls of olive oil, and when hot add in the slivered almonds and cook until they start to brown up, about a minute or so, and then add in the ground pork and cook, stirring occasionally, until just cooked through. Drain off any excess fat and then reserve the meat and nuts for later adding to your tomato mixture.
  2. In another frying pan, heat another coupe of Tbls of olive oil over medium, and when hot toss in the garlic, and stir it around for about 30 seconds, before adding in the onions. Cook the onions for about 5 or 6 minutes, or until softened, and then add in the chopped tomatoes.
  3. Cook the tomato mixture for about 5 minutes or so, or until the tomatoes are starting to disintegrate into more of a sauce, and then add the reserved pork and almonds to the tomato and onion mixture.
  4. Add in the cinnamon, the cloves, the olives and the raisins and bring it all to a simmer, letting it heat through and, if at all wet, come to a dryer consistence appropriate for taco or chile relleno fillings.
  5. Taste and season with salt if necessary (since the olives are salty, you may not need much, if any, salt so be sure to taste first before adding any.

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