A Cuban Feast

Saveur call this a "Cuban Pork Hash" but you might know it as picadillo. Whatever the moniker, it's often made with ground beef but this pork version takes the prize as the tastiest I've ever made. A popular menu item throughout Latin America, I think it's a great solution to the old weeknight dinner dilemma and easy on the budget too.

Loaded with onion, bell pepper and garlic, the dish is flavored with cinnamon, oregano and cloves and sweetened with raisins, olives and toasted almonds. Normally served with rice, we had our bowl of island sunshine along with fried plantains, Cuban style black beans and flour tortillas. What a feast!

Best of all, there's plenty left for today's lunches and even better, I socked a bunch of it aside to use in  empanadas that I'll make and freeze for the holidays. It's always smart to have some appetizers set aside just in case unexpected company rolls in, right?

Transport yourself to a warmer climate and put this one on your weeknight menu. It takes absolutely no time to whip up and it's a real winner of a dinner.

Cuban Pork Hash aka Picadillo  (adapted from Saveur)

2 tablespoons vegetable oil

1 – 4 inch stick cinnamon

1-1/2 cups chopped onion

1 green pepper, seeded and chopped

4 cloves garlic, minced

1-1/2 teaspoons ground cinnamon

1/8 teaspoon ground cloves

Salt and coarse ground black pepper

2 pounds ground pork

3/4 cup raisins

1 cup green pimiento stuffed olives, halved

1 – 28 ounce can crushed tomatoes

1/2 cup toasted slivered almonds

1 tablespoon red wine vinegar

Fresh limes

Heat oil in a large sauté pan over medium high. Add onion, green pepper and cinnamon stick and cook until vegetables are softened. Add garlic, cinnamon and cloves and season well with salt and pepper. Cook additional minute, stirring constantly. Add ground pork, and break it us using a potato masher or a fork. Cook until pork is no longer pink. Stir in raisins, olives and crushed tomatoes. Reduce heat to a simmer and cook uncovered until very thick – about 20 to 30 minutes. Stir in almonds and vinegar. Serve on rice or with tortillas. Garnish with fresh lime juice. Makes 6 to 8 servings. Download Cuban Pork Hash aka Picadillo

A year ago - Biscuit Topped Chicken and Mushroom Casserole

Comments

[Lea]

That is a fiesta on a plate for sure! Beautiful to look at and I am sure a party in your tummy! Bravo!

[June]

Some tasty stuff Lea. Can't believe the difference a little cinnamon makes plus the salty olives and sweet raisins. I think you could substitute tomatillo for the tomatoes in this. Yum!