Puerto Rican Canned Corned Beef Stew
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Ingredients35 m servings 354 cals
Original recipe yields 4 servings
- Bring a small pot of water to a boil. Add potato and cook uncovered until slightly tender, about 5 minutes. Drain in a colander.
- Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes. Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes. Add water and bring mixture to a boil. Lower heat to medium-low; stir in corned beef. Cook until heated through, 6 to 8 minutes.
- 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.
Per Serving: 354 calories; 21.1 g fat; 15.3 g carbohydrates; 26.1 g protein; 72 mg cholesterol; 1269 mg sodium. Full nutrition
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