Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes Pork Picadillo Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs Yield: 8 cups We like this versatile mixture, a Latin-American favorite, with rice; the smoky, sweet, tangy flavors of our version skew Mexican. Ingredients 1 tablespoon olive oil 1 small onion, finely chopped 2 garlic cloves, minced Coarse salt and ground pepper ¼ cup tomato paste 2 chipotles in adobo, finely chopped 1 teaspoon ancho or chipotle chile powder (or regular chili powder) ½ teaspoon ground cinnamon ¼ teaspoon ground cloves 3 pounds ground pork 1 can (28 ounces) whole tomatoes in puree, cut up 2 tablespoons cider vinegar ½ cup raisins Directions 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. Cook's Notes TO FREEZE : Cool picadillo to room temperature; divide among four airtight containers (about 2 cups each). Freeze up to 3 months. To defrost: Place container upside down under warm tap water to loosen picadillo. Place in a small pot with 1 tablespoon water; cover, and cook over medium-low, stirring occasionally, until hot, about 25 minutes. Rate it Print