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Cuban Pork Hash

From: Saveur
SERVES 6-8

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.