We like this versatile mixture, a Latin-American favorite, with rice; the smoky, sweet, tangy flavors of our version skew Mexican.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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