Cuban-Style Picadillo with Fried Potatoes | America's Test Kitchen

Ingredients

• 1 pound 85 percent lean ground beef
• 1 pound ground pork
• 2 tablespoons water
• 1/2 teaspoon baking soda
• Salt and pepper
• 1 green bell pepper, stemmed, seeded, and cut into 2-inch pieces
• 1 onion, halved and cut into 2-inch pieces
• 1 pound russet potatoes, peeled and cut into ½-inch pieces
• 3 tablespoons plus 1 cup vegetable oil
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cinnamon
• 6 garlic cloves, minced
• 1 (14.5-ounce) can whole tomatoes, drained and chopped coarse
• 3/4 cup dry white wine
• 1/2 cup beef broth
• 1/2 cup raisins
• 3 bay leaves
• 1/2 cup pimento-stuffed green olives, chopped coarse
• 2 tablespoons capers, rinsed
• 1 tablespoon red wine vinegar, plus extra for seasoning