This recipe is from the October 2009 issue of Saveur, p90, in an article on cinnamon. This was a *huge* hit with the kids, even the girls who generally resist eating protein went for seconds.
The recipe suggests serving with stewed black beans and tortillas. We went for black beans and a baguette.
2 tbsp canola oil
1 4" stick cinnamon
1 large yellow onion chopped (can someone define 'large' for an onion, I used one about 4" diameter)
1 green bell pepper, seeded and chopped
1 tbsp ground cinnamon, halved
1 1/2 tsp dried oregano
1/8 tsp ground clove
4 cloves garlic, chopped
2 lbs ground pork (I ground some shoulder myself using a course ring on the grinder)
salt and pepper to taste
3/4 cup raisins
3/4 cup pimiento stuffed green olives, halved (I used big martini olives and sliced them into 3 - 4 slices)
1 28oz can whole peeled tomatoes, crushed not drained (I dumped the can in the food processor for a couple of bursts)
1/2 cup slivered almonds (I omitted)
1 tbsp red wine vinegar
The recipe says to cook in a 12" cast iron skillet. This is what I used, but it ended up pretty full. A larger pan would have been better.
Put oil in pan over medium-high heat. Add cinnamon stick, onion and green pepper; cook stirring occasionally until vegetables are soft (about 10min). Add half the ground cinnamon (1 1/2 tsp), oregano, cloves and garlic and heat until fragrant (I like the instruction I received at a cooking school, cook onion by sight and garlic by smell). Add ground pork, breaking up the clumps and cooking until it is browned. Season with salt & pepper; add raisins and tomatoes. Cook until liquid has mostly evaporated, about 20min. Stir in remainder of ground cinnamon, almonds and vinegar.
In addition to tasting great, this will make your house smell fabulous.