Picadillo Soup - 2

Recipe Ingredients

1 lb	454g / 16oz	Lean ground pork
1 cup	62g / 2.2oz	Chopped onion
3		Garlic - minced
1		Diced tomatoes with juice
2 cups	474ml	Beef broth
1/2 cup	118ml	Water - (or more, as needed)
1		Apple - peeled and chopped
2 tablespoons	30ml	Chopped jalapenos
10		Pimento stuffed olives - sliced
1/4 cup	40g / 1.4oz	Raisins
1/4 teaspoon	1.3ml	Cinnamon
1/8 teaspoon	0.6ml	Cloves
		Toasted sliced almonds - (optional)

Recipe Instructions

In a large non-stick pan over medium-high heat, brown meat and onion. Stir in garlic. Add remaining ingredients.

Bring to a boil; reduce heat, cover and simmer 20 minutes, adding additional water if soup is very thick or dry.

To serve, ladle into bowls and garnish with toasted almonds, if desired.

Source:
Jamison, "The Border Cookbook"

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