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Picadillo Pork Chili




Source of Recipe


Flavour


List of Ingredients




Vegetable oil, as needed
5 pounds pork butt, finely chopped (or ground coarsely)
8 ounces smoked bacon, finely chopped
Kosher salt and freshly ground black pepper to taste
1 medium onion, finely chopped
2 tablespoons ground cumin
1 tablespoon ground cinnamon
4 tablespoons chili powder
2 teaspoons ground cloves
2 tablespoons minced fresh garlic
2 cups water
1/2 cup apple cider vinegar
4 large jalapeno chilies, seeded and minced
4 (28-ounce) cans diced tomatoes with their juices
3/4 cup raisin paste (fine puree, see note)
1/2 cup masa harina (corn flour)
1 cup raisins
1 cup golden raisins
4 cups hot, cooked long-grain white rice
16 to 20 warm flour tortillas

Toppings: grated cheese, sour cream, salsa, guacamole or avocado slices, finely chopped red onion, crisp-fried corn tortilla strips, as desired.

Recipe



Heat oil over high heat in a 12-quart, heavy-bottomed pot. Add the chopped pork and cook, stirring occasionally until the meat is browned (about 10 minutes). Add the bacon. Continue cooking for 5 minutes, stirring occasionally. Lower heat to medium and add salt and pepper to taste.

Stir in the onion, cumin, cinnamon, chili powder, cloves and garlic. Cook, stirring for 1 minute and add water, vinegar, jalapenos, tomatoes, raisin paste and masa. Stir until raisin paste is completely dissolved. Then stir in raisins. Reduce heat and simmer, uncovered, for 30 minutes.

Skim any fat that has risen to the top. If sauce is too thick, add a little chicken stock and reheat.

(At this point, the picadillo chili may be served in heated bowls, topped with cheese, sour cream, avocado slices, finely chopped red onion or crisp-fried corn tortilla strips, as desired.)

Add hot rice to picadillo chili, and mix in; serve rolled up in warm tortillas, with toppings on the side, as desired.

Makes 16 to 20 servings.

Note: To make 3/4 cup raisin paste, process 1 1/2 cups of raisins in food processor or blender until finely chopped and smooth.

Yields 16 to 20 servings