Cuban Pork Hash

  • Serves

    serves 6-8


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


Step 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.

Step 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.

Step 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.

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