pork picadillo tacos
Prep Time: 10 minutes
Total Time: 50 minutes
1 pound ground pork
1/2 medium white onion, minced (1/2 cup)
1 Tablespoon minced garlic
1 teaspoon kosher salt or 1/2 teaspoon table salt
1/2 cup medium-grain white rice
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1 can (14.5 ounce size) diced tomatoes
1 cup reduced-sodium chicken broth
1/4 cup sliced pimento-stuffed green olives
2 Tablespoons raisins
2 Tablespoons diced pickled jalapeno or diced pickled pepperoncini
1 Tablespoon cider vinegar or fresh lime juice
For Serving
8 gluten free taco shells or corn tortillas
3 cups shredded romaine lettuce
2 cups shredded cheddar cheese
1. Cook Pork: In a large heavy skillet over medium-high heat, cook pork and onion, stirring often to break up pork, until pork is no longer pink and onion is softened, about 4 minutes. Transfer pork to a colander and drain well. Return pork to skillet over medium-high heat.
2. Add Garlic & Rice: Add the garlic, salt and rice to the pork and stir well to combine. Cook until garlic is aromatic, about 30 seconds.
3. Add Spices: Add ancho chili powder, cumin, oregano, cayenne and cinnamon to the skillet and stir well to combine. Cook until the spices are aromatic, about 1 minute, stirring often.
4. Simmer Sauce: Add diced tomatoes, chicken broth, olives, raisins and jalapeno to the skillet and stir well to combine. Bring to a boil. Cover skillet, reduce heat to medium-low, and cook until rice is tender, about 20 minutes.
5. Finish & Serve: When rice is tender, remove from heat and let stand for 5 minutes. Serve with taco shells, shredded lettuce and shredded cheddar cheese. Enjoy!
