Pork Picadillo

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 medium onions, finely chopped
• 1 medium green bell pepper, finely chopped
• 4 clove garlic, minced
• 1 lb lean ground pork (see Tip)
• 2 tsp ground cumin
• 1 1/2 tsp dried oregano
• 1 tsp ground cinnamon
• 3/4 tsp kosher salt
• 1/4 tsp ground allspice
• Ground pepper, to taste
• 1 28-ounce can diced tomatoes, drained, 1/4 cup juice reserved
• 2 bay leaves
• 1/2 cup raisins
• 1/3 cup pimiento-stuffed green olives, chopped
• 1 tbsp red-wine vinegar

Instructions

1. Heat oil in a large skillet over medium heat. Add onions and bell pepper; cook, stirring occasionally, until soft but not brown, about 8 minutes. Stir in garlic and cook for 30 seconds. Add pork; cook, breaking up the meat with a wooden spoon, until no longer pink, 5 to 7 minutes.
2. Stir in cumin, oregano, cinnamon, salt, allspice and pepper, then add tomatoes, their reserved juice and bay leaves. Reduce heat to maintain a simmer, cover and cook for 25 minutes.
3. Stir in raisins, olives and vinegar; cover and simmer for 10 minutes more.