Cuban Pork Hash

Cuban Pork Hash


  • 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

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.

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