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  • Cuban Pork Hash

    1 vote
    Cuban Pork Hash
    Prep: 10 min Cook: 40 min Servings: 6
    by Brett Ede
    197 recipes
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    Ingredients

    • vegetable oil
    • 4 garlic cloves, crushed
    • 1 cinnamon stick
    • 1 large onion, chopped
    • 2 celery stalks, diced
    • 1 yellow capsicum, cored, seeded & diced
    • ½ tbsp ground cinnamon
    • 2-3 tspn chilli paste
    • 1 heaped tspn dried oregano
    • ¼ tspn ground cloves
    • 1 kg pork mince
    • 1-2 cans diced tomatoes
    • 1 cup chicken stock
    • ½ cup raisins or sultanas
    • ¾ cup pimento stuffed green olives, halved
    • sea salt & freshly ground pepper
    • ½ cup slivered almonds, toasted
    • 1 tbsp red wine vinegar
    • tortillas or pita bread, warmed
    • sour cream
    • 3 tbsp chopped fresh coriander

    Directions

    1. Heat the oil in a heavy-bottomed pot and gently sauté the garlic, cinnamon stick, onion, celery and capsicum until tender, stirring now and again.
    2. Add the ground cinnamon, chilli paste, dried oregano and cloves. Briefly cook to toast the spices, continually stirring.
    3. Then add the mince and cook until it changes colour, mashing and stirring with a wooden spoon as you do so.
    4. Add 1 can diced tomatoes, the stock, raisins, olives and seasonings. Mix well and bring to the boil. Then turn the heat down and simmer for about 30-40 mins until thick and fragrant, stirring now and again and adding more diced tomatoes if needed.
    5. Then add the almonds with the vinegar. Stir well and briefly cook.
    6. To serve, place a tortilla or pita on individual plates, mound the hash in the centre, spoon a good dollop of sour cream on top and sprinkle with coriander.

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    Reviews

    • Brett Ede
      Brett Ede
      Any minced meat can be used.

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