Pulled Pork Picadillo with Polenta

8-20-pork-picadillo

It’s amazing what one can do with leftovers!  There was pulled pork in the ‘fridge alng with about a quart and a half of a spicy chipotle and tomato sauce left from Tuesday’s dinner. (It appears that I was remiss in posting that meal!)  They laid the foundation for tonight’s meal.

I took 2 cups of the sauce, added a half-cup of polenta and a cup of corn.  Cooked for about 40 minutes.

In the meantime, I made the pulled pork picadillo.

Pulled Pork Picadillo

  • 1/2 cup diced red onion
  • 1/2 cup diced green pepper
  • 2 garlic cloves, chopped
  • 1/4 cup tomato paste
  • 1 can diced tomatoes
  • 1 tsp oregano
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp allspice
  • 8 oz  pulled pork
  • 1/3 cup raisins
  • 1/3 cup pimiento-stuffed green olives, coarsely chopped
  • salt and pepper, to taste

Saute onion, pepper, and garlic in a bit of oil.  Add spices and tomato paste.  Add diced tomatoes and heat through.  Add raisins, olives, and pork.  Heat through.  Add a bit of water to thin, if necessary.  Serve over polenta.

The picadillo could be used on or with anything – in tacos, burritos, empanadas – anything!

The only downside is that the polenta was pretty much a one-shot deal.  I’ll never have the sauce again to make it.

Oh well.

And the pulled pork?!?  I made it Tuesday.  I bought a bone-in pork shoulder and simmered it for several hours with water, a bit of vinegar, onions, and chipotles.  After pulling out the pork, I added about 8 tomatoes I had frozen before vacation (peeled and chopped).  I cooked it all down, added some S&P and called it spicy-good!

8-18-pork

Dinner was supposed to be burritos.  Alas, I tossed out the tortillas that were sitting in the ‘fridge since before vacation and neglected to pick up more.  It became a lovely salad and the sauce – with a bit of apple cider vinegar and olive oil – became a great salad dressing!