Brazilian Picadillo Tasty Recipes

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Brazilian Picadillo

"My aunt added me to this scrumptious dish. In the past few years I've made changes and provide you with what my own family feels is the best Brazilian dish around! A exquisite chili alternative and it freezes well."

Ingredients :

2 tablespoons olive oil
7 cloves garlic, chopped
1 1/2 cups chopped onion
1 half cups chopped green bell pepper
3 kilos lean ground red meat
1 (five ounce) jar inexperienced olives, pitted and halved
5 ounces capers, rinsed and drained
1/four cup white vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon floor cloves
2 dried bay leaves
1/four teaspoon hot sauce
6 cups canned tomatoes, half-tired

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

In a huge inventory pot, warmth 1 tablespoon of olive oil over medium warmness. Saute garlic, onion and inexperienced pepper until onions are transparent. Transfer onion combination to a bowl and set aside. In the equal pot, warmth the last olive oil and brown the ground pork.
In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and warm sauce. Let simmer over medium warmness for 10 mins.
Place the olive aggregate and the onion mixture into the pot with the floor pork. Add the half tired tomatoes and cook for 1 hour over medium heat; stirring on occasion.

Notes :

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