Thursday, February 17, 2011

Cuban Pork Hash and Black Beans - Adapted from Saveur

This dish combines a wonderful and unusual assortment of flavors, for us anyway. We didn't have any ground pork so we started with a diced pork chop. Heat 2T of oil in a skillet. Add a cinnamon stick, 1 large diced onion, and 1 diced green bell pepper. Heat until the vegetables are softened. Remove the cinnimon stick and add 1T ground cinnamon, 1 1/2t oregano, 1/8t cround cloves, 4 cloves minced garlic and 2 lb of pork. Add 3/4C raisins, 3/4C green pimiento stuffed olives, 2- 14 oz. can diced tomatoes and 1T red wine vinegar. Simmer slowly until the liquid is mostly evaproated.
For the beans we used canned black beans rather than dried ones. Place 1- 14 oz. can of black beans in a sauce pan and add 1 bay leaf, 1t oregano, 2t olive oil 1t ground cumin, 6 chopped scallions, 4 cloves minced garlic, and a diced green bell pepper. Heat through and serve with the pork. We don't know if tortillas are traditional in Cuba, but we served them with the dish. Very tasty.



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