Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
1/4 cup tomato paste
2 chipotles in adobo, finely chopped
1 teaspoon ancho or chipotle chile powder (or regular chili powder)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 pounds ground pork
1 can (28 ounces) whole tomatoes in puree, cut up
2 tablespoons cider vinegar
1/2 cup raisins
Preparation
In a 5-quart pot or Dutch oven, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 3 to 5 minutes.
Add tomato paste, chipotles, chile powder, cinnamon, and cloves; cook until fragrant, about 1 minute. Add pork; cook, stirring occasionally, until no longer pink, 7 to 8 minutes.
Add tomatoes and puree, and vinegar; bring to a boil. Reduce to a simmer, and cook, partially covered, until thick, 35 to 40 minutes. Add raisins. Serve with white rice, if desired.
