3 tablespoons olive oil
12 ounces ground pork
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed red pepper
1/4 teaspoon ground allspice
1/2 cup chopped yellow onion
1 tablespoon minced garlic (about 3 cloves)
3 tablespoons tomato paste
2 tablespoons cider vinegar
1 1/2 tablespoons light brown sugar
1/4 cup currants
4 teaspoons chopped green olives
1 tablespoon capers, drained
1 cup water
Tostones, recipe follows, for serving
Fresh Salsa, recipe follows, for serving
2 green plantains
Vegetable oil, for frying
3 tablespoons fresh cilantro leaves
1 cup cherry tomatoes
1/4 small onion, chopped
1/2 jalapeno, seeded and stemmed
1 clove garlic
2 tablespoons olive oil
Salt and freshly ground pepper, to taste
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