Recipe courtesy of Mary Sue Milliken and Susan Feniger

Ropa Vieja

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 45 min
  • Cook: 30 min
  • Yield: 6 servings
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2 tablespoons vegetable oil

1 pound pork shoulder, 1/2-inch cubes

1 pound Tri-Tip beef, sliced 1/4-inch thick

6 ounces onions, julienned, caramelized

3 ounces celery, finely diced

3 ounces carrot, finely diced

6 ounces Poblanos, roasted, peeled and julienned

6 ounces red peppers, roasted peeled and julienned

3 tablespoons garlic puree

2 cups chicken stock

12 ounces black beans, cooked with juice

6 tablespoons red wine vinegar

1/2 cup cilantro, chopped

Salt and pepper to taste


  1. In hot oil quickly saute the pork and then the beef, making sure to caramelize well. Add the julienned caramelized onions, the diced vegetables, the chilies, garlic puree and cook a minute or two. Add the chicken stock, bring to a boil then simmer for a few minutes. Add the black beans and finish with the red wine vinegar and chopped cilantro, salt and pepper. Serve and garnish with salsa.
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