Ropa Vieja

Serves: 3

Leila Emmerich

1 January 1970

Based on User reviews:

43

Spice

57

Sweetness

39

Sourness

45

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

2 tbsps

Vegetable Oil

450 g

Pork Shoulder (1/2-inch cubes)

450 g

Beef (tri-tip, sliced 1/4-inch thick)

170 g

Onion (julienned, caramelized)

90 g

Celery (finely diced)

90 g

Carrot (finely diced)

170 g

Red Peppers Roasted (red peppers, roasted peeled and julienned)

3 tbsps

Garlic Puree

2 cups

Chicken Stock

340 g

Black Bean (cooked with juice)

6 tbsps

Red Wine Vinegar

1 cup

Cilantro (chopped)

1

Salt

1

Black Pepper (to taste)

Directions:

1

In hot oil quickly saute the pork and then the beef, making sure to caramelize well

2

Add the julienned caramelized onions, the diced vegetables, the chilies, garlic puree and cook a minute or two

3

Add the chicken stock, bring to a boil then simmer for a few minutes

4

Add the black beans and finish with the red wine vinegar and chopped cilantro, salt and pepper

5

Serve and garnish with salsa