I've been eating Cuban food my entire life and I've never thought of serving Picadillo de Puerco (the name of this dish) with corn tortillas. Perhaps this is because corn tortillas are Mexican, and not Cuban. Any Cuban will tell you that picadillo must absolutely be served with fluffy white rice. However, the recipe itself looks pretty good. I've always made it like this, using ground beef, except I haven't used cinnamon, and I would add about a teaspoon of ground cumin myself to perfect it. I look forward to adding the cinnamon next time, but I'm sticking to rice as an accompaniment, not tortillas.
Cuban Pork Hash
Serve this hash with warm corn tortillas and stewed black beans.
Enlarge Image
Credit: André Baranowski
2 tbsp. canola oil
1 4" stick cinnamon
1 large yellow onion, chopped
1 green bell pepper, stemmed, seeded,
and chopped
1 tbsp. ground cinnamon, halved
1 1⁄2 tsp. dried oregano
1⁄8 tsp. ground cloves
4 cloves garlic, chopped
2 lbs. ground pork
Kosher salt and freshly ground black pepper,
to taste
3⁄4 cup raisins
3⁄4 cup green pimiento-stuffed olives, halved
1 28-oz. can whole peeled
tomatoes, undrained, crushed
1⁄2 cup slivered almonds, toasted
1 tbsp. red wine vinegar
1. Heat oil in a 12" cast-iron skillet over medium-high heat. Add cinnamon stick, onions, and peppers; cook, stirring, until vegetables are soft, about 10 minutes.
2. Add half the ground cinnamon, oregano, cloves, and garlic and cook until fragrant, about 2 minutes. Add pork and cook, breaking it up with a wooden spoon, until it browns, 8–10 minutes.
3. Season with salt and pepper; add raisins, olives, and tomatoes. Cook until liquid has evaporated, about 20 minutes. Stir in remainder of ground cinnamon, almonds, and vinegar.
SERVES 6 – 8
Ratings & Reviews (5)
As a Cuban I agree w/ Vicmarti's opinion. A typical Cuban "Picadillo"(ground pork or beef) is served with white rice. There are no corn tortillas in Cuban cooking. The roots of Cuban cooking originate from Spanish (read: SPAIN) cooking brought in by the Spanish Colonists & African cooking, from the African Slaves. We call this “Comida Criolla” or Creole cooking. Cuban cuisine is as different from Mexican, as Italian is to Chinese. Mexican dishes incorporate different spices and are typically spicy hot. Cuban dishes on the other hand, are more European in nature, so there is NO spicy heat. Mexican food originates from a mix of Native American Indian culture and Colonial Spanish cooking
I am very familiar with Cuban food and while this may not be classic Cuban recipe, it's very good. I will make it again for sure.
ditto for all the other comments. i'm not cuban but i know cuban food. i made this recipe with ground beef and added cumin and a little more oregano and it was so delicious! will omit the almonds next time, their flavor and texture was a distraction. my three year old daughter loved this and i'll make it again in the future.
I dont see any where on here where it says any thing about any kind of tortilla corn or other wise... weird little tangent, maybe the reciepe has since been edited.
Cuban Pork Hash
4
5
4
5
