Puerto Rican Canned Corned Beef Stew
Simple, easy, and quick... This is a stew using canned corned beef and ingredients easily found in most home pantries and refrigerators. The end result is delicious and satisfying. Typically it is served over white rice. The perfect side dish is fried sweet plantains.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Substitute canola oil for the olive if preferred.
Feel free to substitute ingredients for your favorites, like mixed vegetables for the corn maybe. Instead of cubed potatoes, you can fry French fries and add them at the end.
It's easiest to buy sofrito at a grocery store in the frozen or Hispanic foods section. To make a batch at home, use a food processor or blender to blend together, in batches if necessary, 2 onions, ½ lb sweet peppers, ½ cup olive oil, 1 cubanelle (cuban pepper) or green bell pepper, ½ head peeled garlic, 2 tablespoons pimentos (roasted red peppers), 3 recao leaves (culantro), ¼ cup pimento-stuffed olives, ½ bunch cilantro, 2 teaspoons dried oregano, 1 teaspoon capers (optional), and ½ teaspoon each salt and ground black pepper. If you don't have all the ingredients, don't sweat it; just use olive oil, onion, garlic, and peppers with whatever other ingredients you might have.
