Pork Picadillo

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

  • Prep:
  • 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


  1. 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.
  2. 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.
  3. 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.