Cuban Pork Hash

Cuban Pork Hash
Serve this hash with warm corn tortillas and stewed black beans. See this Recipe
André Baranowski

Serve this hash with warm corn tortillas and stewed black beans.

Cuban Pork Hash
Serve this hash with warm corn tortillas and stewed black beans. Continue...
Yield: serves 6-8

Ingredients

  • 2 tbsp. canola oil
  • 1 (4") sticks cinnamon
  • 1 large yellow onion, chopped
  • 1 green bell pepper, stemmed, seeded, and chopped
  • 1 tbsp. ground cinnamon, halved
  • 1½ tsp. dried oregano
  • ⅛ tsp. ground cloves
  • 4 cloves garlic, chopped
  • 2 lb. ground pork
  • Kosher salt and freshly ground black pepper, to taste
  • ¾ cups raisins
  • ¾ cups green pimiento-stuffed olives, halved
  • 1 (28-oz.) can whole peeled tomatoes, undrained, crushed
  • ½ cups slivered almonds, toasted
  • 1 tbsp. red wine vinegar

Instructions

  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.