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Cuban pork hash

Method

  • 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. 
  • Add the ground cinnamon, chilli paste, dried oregano and cloves. Briefly cook to toast the spices, continually stirring. 
  • Then add the mince and cook until it changes colour, mashing and stirring with a wooden spoon as you do so. 
  • 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. 
  • Then add the almonds with the vinegar. Stir well and briefly cook. 
  • 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. 
  • nb.  Any minced meat can be used.

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

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm