Cuban Pork Hash

Name: Cuban Pork Hash
Total time: PT0D0H0M
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

Serves
serves 6-8

ANDRÉ BARANOWSKI

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

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

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Instructions

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.