no, not that kind of hash. yesterday, at the last minute (@ 730 in the morning), I decided to make picadillo, a cuban pork hash…with ground turkey instead (because ground turkey is what we have in the icebox + is better for you anyway). since I was running around all day + having my prep time interrupted, it came as a nice surprise that the mise en place was simple and the actual cook time only involved one pot. i was hesitant about the addition of red wine vinegar but turned out well. complex dish with a cinnamon emphasis. could’ve used more pepper + garlic.

serves 6-8 / serve with warm corn tortillas and stewed black beans

2 TBSP canola
1 4″ stick cinnamon
1 large yellow onion
1 green bell pepper, chopped
1 TBSP ground cinnamon, halved
1 1/2 tsp dried oregano
1/8 tsp ground cloves
4 cloves garlic
2 lbs ground pork
kosher salt and ground black pepper
3/4 cup raisins
3/4 cup green pimiento-stuffed olives, halved
1 28ox 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 port 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.