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