Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Ropa Vieja
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 581
- Total Fat
- 24
- Saturated Fat
- 7
- Carbohydrates
- 47
- Dietary Fiber
- 11
- Sugar
- 6
- Protein
- 45
- Cholesterol
- 104
- Sodium
- 929
- Total: 1 hr 15 min
- Prep: 45 min
- Cook: 30 min
Ingredients
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
Directions
- 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.