We like this versatile mixture, a Latin-American favorite, with rice; the smoky, sweet, tangy flavors of our version skew Mexican.
- Total Time:
- Yield: Makes 8 cups
Source: Everyday Food, June 2007
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 1/4 cup tomato paste
- 2 chipotles in adobo, finely chopped
- 1 teaspoon ancho or chipotle chile powder (or regular chili powder)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 pounds ground pork
- 1 can (28 ounces) whole tomatoes in puree, cut up
- 2 tablespoons cider vinegar
- 1/2 cup raisins
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.