Argentinian Red meat Empanadas

Reduce back heat to medium and cook onion, bell peppers, and ideal 1 Tbsp. oil, stirring, till refined however now now not browned, 6–8 minutes; season with salt and dark pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, till aromatic, about 1 minute. Add chicken stock and reserved pork along with any accrued juices to pot. Gallop in sugar, 4 tsp. salt, and ¼ tsp. dark pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, till lots of the liquid is evaporated, 15–20 minutes; model and season with salt and dark pepper, if the main. Gallop in raisins. Switch to a medium bowl, duvet, and kick back now now not less than 3 hours.