Estella's PicadilloPrep: 30 min Cook: 3.5 hours Servings: 10by Sherry1 recipe>
This recipe is from my mother-in-law who is from Michocan Mexico. This recipe will vary from place to place with how it is made, but it sure is tasty!
- 2 lbs Pork Rump Roast
- 2 Bay Leaves
- 1 Garlic Clove minced
- 2 Dried Chile Ancho Peppers
- 2 Dried Chile de Arbol Peppers
- 5 Tomatillos
- 1/2 Teaspoon Cumin
- 1/4 Teaspoon Cinnamon
- 1/4 Teaspoon Thyme
- 2 Tablespoons oil
- 1 Garlic clove minced
- 1 White onion sliced
- 5 Medium Potatoes, cleaned, peeled and cut into small squares
- 1-2 Teaspoon Salt or to taste
- In stock pot place roast, bay leaves and 1 garlic clove fill with water (the water should cover the roast). Bring to boil until meat is tender and will shred. About 3-4 hours.
- Once meat is tender remove from pot, saving juices (discard bay leaves from pot). Place the meat onto cutting board and shred it. Set aside in dish.
- Place 1 cup of reserved stock into dish and place chiles into stock, cover and let stand about 15 minutes.
- Place potatoes into stock pot with juices and boil until potatoes are tender. About 15-20 minutes.
- In dutch over or thick pot place 2 tablespoon oil. Heat until warm, add tomatillos. Fry about 10 minutes until golden brown and tender. Place them in blender, saving oil. Once chiles are tender remove stems and place the chiles and juices into blender. Add thyme, cumin and cinnamon to blender also. Blend until smooth.
- Add sliced onion and garlic to oil and fry until tender, about 5 minutes. Add the chile sauce from blender (be careful it may splatter a bit). Then add juices and potatoes to dutch oven. Stir and add meat also. Add salt to taste. Simmer about 10-15 mintues.
- Serve with tortillas, limes and hot sauce.
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