Picadillo recipe from Pati's Mexican Table Season 9, Episode 901 "Tucson: Gateway to Sonora"
Servings: 4 cup approximately
- 2 tablespoons vegetable oil
- 1 cup white onion finely chopped (usually 1/2 onion)
- 3 garlic cloves peeled and finely chopped or pressed
- 1 pound pork loin or tenderloin finely chopped or ground
- 3/4 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 5 whole cloves stem removed and top ground
- 1 pound ripe tomatoes diced (can substitute a 15-ounce canned crushed or diced)
- 1/4 cup slivered almonds
- 1/4 cup diced manzanilla olives stuffed with pimentos
- 1/4 cup diced pickled jalapeños
- 3 tablespoons capers chopped
- 3 tablespoons raisins
- Heat the oil in a large sauté pan or skillet over medium high heat. Once hot add the onion and cook until soft and translucent, about 3 to 4 minutes. Add the garlic and cook for another minute, until softened. Add the meat, salt, pepper, allspice, cinnamon and cloves, and cook for about 6 to 8 minutes, stirring often, until the meat browns a little and its juices begin to evaporate.
- Add the tomatoes and cook for another 8 to 10 minutes, until they release their juices and soften. Stir in the almonds, olives, pickled jalapeños, capers and raisins, mix well and cook for another 10 or 12 minutes, stirring often, until all the ingredients and flavors are nicely blended. The mixture should be moist but not wet.