Two for one

I stumbled upon these recipes in Everyday Food, I believe (that little Martha Stewart cooking magazine). We tried it a few weeks ago and we ALL loved it. The best thing is that it makes a ton...so you can freeze it in 2 cup portions for another meal later on...recipe included. The combination of flavors is really good...it calls for raisins. Now, I am not a huge raisin fan, but I loved them in this recipe. So give them a chance, even if they're not your favorite.

Pork Picadillo with Rice

1 Tbsp. olive oil
1 small onion, finely chopped
2 minced garlic cloves
coarse salt and pepper
1/4 cup tomato paste
2 chipotle in adobo, chopped*
1 tsp. chili powder
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
3 lbs. ground pork
1 (28 oz.) can whole tomatoes in puree, cut up
2 Tbsp. cider vinegar
1/2 cup raisins

1. In a dutch oven, heat oil over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally until soft, 3-5 minutes.
2. Add tomato paste, chipotles, chile powder, cinnamon and cloves; cook until fragrant, about one minute. Add pork; cook, stirring occasionally, until no longer pink, 7-8 minutes.
3. Add tomatoes with puree and vinegar; bring to a boil. Reduce to a simmer and cook, partially covered until thick, 35-40 minutes. Add raisins. Serve with white rice.

You can also use this with pasta, burritos, quesadillas, stuffed peppers, baked potatoes, etc.

*I opted not to use the chipotle since my kiddos love to claim "spicy" as a reason not to eat something. The flavor was still delicious.

To freeze, divide among container (2 cups each) and freeze for up to 3 months. To defrost, place container upside down under warm tap water. Place in small pot with 1-2 Tbsp. water; cover and cook over medium-low heat, stirring occasionally until hot, 25 min.

Now, the real reason I saved this recipe was for the recipe below: Picadillo Nachos. These are delicious and SO filling. The four of us couldn't finish a baking sheet full for dinner. SO good.

Picadillo Nachos

5 oz. tortilla chips
4 oz. Monterey Jack cheese
2 cups Pork Picadillo recipe
1/4 cup cilantro leaves, chopped
1 avocado, cubed
1 cup grape tomatoes, quartered

1. Heat broiler with rack set 4 inches from heat. Line a baking sheet with foil. Place chips, slightly overlapping on sheet. Sprinkle with 1/2 of the cheese, then picadillo, then the remainder of the cheese. Broil until the cheese has melted, about 2-5 minutes. (Keep your eye on them constantly.)
2. Top with cilantro, avocado, and tomatoes.