Cuban-Style Picadillo with Fried Potatoes

Toss beef and pork with water, baking soda, ½ teaspoon salt, and ¼ teaspoon pepper in bowl until thoroughly combined. Set aside for 20 minutes. Meanwhile, pulse bell pepper and onion in food processor until chopped into ¼-inch pieces, about 12 pulses.

Toss potatoes with 1 tablespoon oil in medium bowl. Cover and microwave until potatoes are just tender, 4 to 7 minutes, tossing halfway through microwaving. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Drain potatoes well, transfer to coffee filters, and spread in even layer. Let cool for 10 minutes.

Heat 2 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add bell pepper and onion, oregano, cumin, cinnamon, and ¼ teaspoon salt; cook, stirring frequently, until vegetables are softened and beginning to brown, 6 to 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and wine and cook, scraping up any browned bits, until pot is almost dry, 3 to 5 minutes. Stir in broth, raisins, and bay leaves and bring to simmer.

Reduce heat to medium-low, add meat mixture in 2-inch chunks to pot, and bring to gentle simmer. Cover and cook, stirring occasionally with 2 forks to break meat chunks into ¼- to ½-inch pieces, until meat is cooked through, about 10 minutes.

Heat remaining 1 cup oil in large saucepan over medium-high heat until shimmering. Add cooled potatoes and cook, stirring constantly until deep golden brown, 3 to 5 minutes. Using slotted spoon, transfer potatoes to paper towel–lined plate and set aside.

Discard bay leaves. Stir in olives and capers. Increase heat to medium-high and cook, stirring occasionally, until sauce is thickened and coats meat, about 5 minutes. Stir in fried potatoes and vinegar. Season with salt, pepper, and extra vinegar to taste. Serve.