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Ingredients

• 3 tablespoons olive oil
• 3/4 lb lean ground pork
• 1 chipotle chile in adobo sauce, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground allspice
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 1 tablespoon packed brown sugar
• 3 tablespoons tomato paste
• 3 tablespoons apple cider vinegar
• 1/4 cup sliced green olives
• 1 tablespoon capers
• Salt and pepper
• 1 cup water
• 3 cups Progresso® chicken broth (from 32-oz carton)
• 1 cup instant (quick-cooking) polenta
• 2 tablespoons butter
• 1 tablespoon honey
• Salt and pepper
• 1 1/2 cups shredded smoked Cheddar cheese (6 oz)

Description

Blogger Bree Hester Of <a Href="http://www.bakedbree.com/" Target="_blank">bakedbree.com</a> Shares A Favorite Recipe. A Take On The Latin Classic, Pork Picadillo.

Betty Crocker