Pork Picadillo

Ingredients

• 2 lbs. ground pork
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 jar Bertolli® Tomato & Basil Sauce
• 1/3 cup golden raisins
• 1/4 cup pickled jalapenos, chopped

Directions

1. Cook ground pork with onion in large, deep nonstick skillet over medium-high heat, breaking up pork, until pork is done, about 4 minutes. Stir in garlic and cook 30 seconds. Stir in Sauce. Bring to a boil. Reduce heat to low. Stir in raisins and jalapenos. Cook, partially covered, until slightly thickened, about 5 minutes.
2. Serve, if desired, in tortillas with your favorite taco toppings or with hot cooked rice. Garnish, if desired, with toasted sliced almonds and chopped parsley.

• TIP: Use any leftovers to make empanadas: Preheat oven to 425°. Use premade empanada dough. Spoon 2 tablespoons pork mixture into centers. Fold each in half, pressing out air bubbles. Moisten edges with water and seal tightly with a fork. Arrange on baking sheet, then brush with slightly beaten egg. Bake 10 mionutes or until golden. To fry empanadas, heat oil to 350° in a deep medium skillet. Cook empanadas, a few at a time, about 7 minutes or until golden brown, turning once; drain on paper towels.