Picadillo pork chili is a versatile choice for a variety of occasions, with an all-around appeal.
First things first: For the cook it’s an easy one-dish meal, a version of a traditional Latin American favorite, picadillo.
It could grace a party buffet or a family get-together, to please sophisticated tastes as well as children.
Spicy seasonings mixed with the sweetness of raisins deliver plenty of taste with every mouthful.
Serve inside warmed flour tortillas, rolled into wraps, with grated cheese, sour cream, salsa or guacamole on the side, to add color, favor and fun to the meal.
Alternatively, the picadillo chili can be served in bowls with a choice of toppings.
Picadillo pork chili
Vegetable oil, as needed
5pounds pork butt, finely chopped (or ground coarsely)
8ounces smoked bacon, finely chopped
Kosher salt and freshly ground black pepper to taste
1medium onion, finely chopped
2tablespoons ground cumin
1tablespoons ground cinnamon
4tablespoons chili powder
2teaspoons ground cloves
2tablespoons minced fresh garlic
2cups water
1/2cup apple cider vinegar
4large jalapeno chilies, seeded and minced
428-ounce cans diced tomatoes with their juices
3/4cup raisin paste (fine puree, see note)
1/2cup masa harina (corn flour)
1cup raisins
1cup golden raisins
4cups hot, cooked long-grain white rice
16-20 warm flour tortillas
Toppings: grated cheese, sour cream, salsa, guacamole or avocado slices, finely chopped red onion, crisp corn tortilla strips.
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.
Or 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.
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