Oaxacan Pork Picadillo

Name: Oaxacan Pork Picadillo
Ingredients: 1 medium dried Oaxacan pasilla chile (chile mixe) OR 2 dried morita/chipotle colorado chiles, stems removed; 1 15- ounce can diced tomatoes, preferably fire-roasted; 1 1/2 tablespoons vegetable oil; 1 1/2 pounds lean, coarse-ground pork; 1 medium onion, finely diced; 4 garlic cloves, peeled and finely chopped; A generous ½ teaspoon black pepper; 1 teaspoon cinnamon, preferably freshly ground Mexican canela; About 1/8 teaspoon cloves, preferably freshly ground; 1/3 cup raisins; 1 1/2 tablespoons cider vinegar; 1/4 cup slivered almonds; salt; 16 warm corn tortillas

www.rickbayless.com

Explore the rich flavors of Oaxacan Pork Picadillo from Rick Bayless. Perfect for 16 tacos, this traditional dish combines pork, onions, garlic, and chiles for a authentic Mexican meal.

View full recipe on www.rickbayless.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

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Ingredients

1 medium dried Oaxacan pasilla chile (chile mixe) OR 2 dried morita/chipotle colorado chiles, stems removed
1 15- ounce can diced tomatoes, preferably fire-roasted
1 1/2 tablespoons vegetable oil
1 1/2 pounds lean, coarse-ground pork
1 medium onion, finely diced
4 garlic cloves, peeled and finely chopped
A generous ½ teaspoon black pepper
1 teaspoon cinnamon, preferably freshly ground Mexican canela
About 1/8 teaspoon cloves, preferably freshly ground
1/3 cup raisins
1 1/2 tablespoons cider vinegar
1/4 cup slivered almonds
salt
16 warm corn tortillas