Puerto Rican Stew Recipes

Steps:

• Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
• Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
• Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

Steps:

• In a large pot place all ingredients except tomato sauce.
• Bring to a boil.
• Cook until potatoes are soft, then add tomato sauce and more salt if necessary to taste.
• Notes:
• Achiote is a small red seed found in the latin section of the grocery store. If unavailable just make the stew without it.
• To make achiote oil over low heat place 2 tbsp achiote seeds plus 3 tbsp olive oil and simmer until the oil turns red, this may take a while so if you plan to use this oil often make a larger batch to keep on hand. Then let oil cool completely before straining out the achiote seeds. This oil adds great flavor to any of your foods.
• The seasoning salt I use is called Adobo. It is a spice Puerto Ricans use in place of salt. My favorite is the brand called Goya. It is basically salt, pepper, and oregano - but it tastes entirely different than the sum of these ingredients.
• If possible use your own homemade chicken broth or buy organic free range chicken broth from the store.

Steps:

• Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
• Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes.
• Remove from the heat. Serve warm or at room temperature, garnished with avocado if desired.

Steps:

• Heat oil in heavy large pot or Dutch oven over high heat. Add beef in batches and brown. Using slotted spoon, transfer beef to bowl. Add onion and garlic to pot and sauté 5 minutes. Add parsley, thyme, bay leaves and flour. Stir 2 minutes. Gradually mix in broth and wine. Return beef to pot and bring mixture to boil. Reduce heat to medium-low and simmer uncovered 45 minutes.
• Add potatoes and carrots to stew. Simmer until meat and vegetables are tender, stirring occasionally, about 30 minutes. Add green beans and simmer until beans are tender and gravy is slightly thickened, about 10 minutes. Transfer stew to large bowl. Garnish with chopped parsley and serve.

Steps:

• Wash tripe tripe and calf's feet thoroughly under running water.
• drain and dry.
• Reserve calf's feet.
• Rub tripe with limes and place in a pot.
• Squeeze the rest of juice from limes over tripe.
• Add water to cover tripe by 2 inches and bring rapidly to a boil.
• Reduce heat to moderate and boil, uncovered, for 10 minutes.
• Drain and rinse well in cold running water.
• Cut tripe into strips 1+1/2 inch x 1 inch and place in a 10 quart kettle, together with calf's feet and rest of ingredients included in list"B".
• Bring rapidly to a boil, reduce heat to moderate, cover, and boil about 2 hours or until tripe is tender.
• Add garbanzo's, including liquid, and rest of ingredients included in list"C" and bring to a boil over over high heat.
• Reduce heat to moderate, cover, and boil until vegetables are fork-tender.
• Taste and adjust seasoning.
• Boil, uncovered, over moderate heat, until thickened to taste.

Steps:

• In a large caldero or pot, heat oil, add sofrito and culantro leaves.
• Add meat and stir constantly, cook until meat looses red color. Add water and bouillon cube, bring to a boil. Add vinegar, oregano, bay leaves and tomato sauce. Reduce heat to low and cook.
• Add carrots, potatoes, celery and salt.
• Cook for about 2 hours. Taste and adjust seasoning. Boil uncover to thicken sauce.
• Note: if more seasoning is needed you can add Adobo to taste.
• Serve with white rice.