Did the photos get your attention?? Good. This even tastes better than it looks.
Sorry about the lack of posting but with 2 adult children and 2 new puppy children living at home, posting time (not to mention photography time) is a real luxury. Baby Lady has been working like crazy so I don’t have my trusted companion to help me. Life, however, has been good. How can life be anything but good when you have these 2 cutie pies to keep you company and wake you up bright and early every morning??
Today’s post, however, isn’t about Jack (on the left) and Sam (on the right). It’s about picadillo.
What is picadillo you ask?? Picadillo is simply a hash. It is a traditional dish in Spain and many Latin American countries with each country having it’s own unique seasonings. The name Picadillo comes from the Spanish word “picar,” meaning “to mince” or “to chop.” It is exceptionally versatile and is a common meal in many hispanic homes. It can be served as entree dish with tortillas or tostadas. It can be served as main course and accompanied with red rice and refried beans or you can serve it over a white rice bed. It can also be used as a stuffing for tamales or, as in this recipe, as a stuffing for rellenos. While traditional Mexican picadillo uses ground beef as the protein, given Baby Lady doesn’t eat red meat, we used pork. I find pork provides a greater depth of flavor and blends better with the seasonings. Next time you’re in the mood for a little Mexican food, give this a try. You will like it.
- 4 lbs pork shoulder, cubed (2 inch cubes)
- 3 large tomatoes (roughly 2 lb), chopped
- 5 cloves garlic
- 1 Serrano chile (omit if you don’t like it spicy)
- 1 small white onion, chopped
- 1/4 cup lard (or oil)
- dash ground cloves
- 1/2 tsp ground cinnamon
- 3 Tbsp vinegar
- 1/2 cup raisins
- 1/2 cup hazel nuts, chopped (you can use almonds – I was out 😮 )
- 4 poblano chiles, roasted and peeled (roasting technique found here)
- chile ancho salsa (use the recipe for Red Chile Paste, except omit the pasilla negro, cascabel, guajillo and chipotle chiles and thin to the desired consistency. Also, check for salt.)
- chopped parsley
Put the cubed pork in a deep pot
Add 3/4 of the chopped onion
Season with a little salt
Cover with water and bring to a simmer. Simmer until the meat is just tender, not soft.
Reserve the stock
and set the meat aside to cool.
While the pork is cooling, add the tomatoes to the blender
along with the garlic
the Serrano chile – remember, we like it spicy 🙂
and the remaining onion
Blend to a smooth puree
When done, the pork should be cool enough to handle so, shred the pork.
Add the lard to the pot used to simmer the meat
When melted and hot, add the tomato/vegetable puree. Cook over medium-high heat until reduced stirring frequently to prevent scorching, roughly 10 minutes
Now, reduce the heat and add the shredded pork
and hazel nuts.
Cook over medium heat until the mixture is almost dry. Adjust the salt as needed and add a touch of honey if you desire it a little sweeter. Remove from the heat and spoon into poblano chiles
Close the chiles, add a little of the ancho chile salsa to a baking dish and arrange the rellenos in the baking dish.
Put the rellenos in a preheated 350 F oven and bake for 30 – 40 minutes to heat through.
Remove from oven and plate the rellenos
Pour the ancho chile salsa over the top of the rellenos
drizzle some crema over the top
Sprinkle with the chopped parsley, serve & enjoy. 🙂
NOTES – this will yield roughly 4 cups which is enough for 6 – 8 rellenos. The picadillo reheats beautifully and can be used for tortas the next day. 🙂