Puerco Ropa Vieja (braised Pork In Spicy Tomato And Pepper Sauce)

Ingredients

For the pork:
  • 4 pounds boneless pork shoulder
  • Extra virgin olive oil (EVOO), for drizzling
  • Salt and pepper
  • 1 large onion, root end attached, peeled and quartered
  • A few ribs celery, coarsely chopped
  • 2 carrots, peeled and coarsely chopped
  • 4 large cloves garlic, crushed
  • 2 large fresh bay leaves
  • About 2 quarts water
  • A handful of cilantro (bright flavor) or flat leaf parsley (grassy flavor)
  • 2-3 sprigs fresh oregano, leaves stripped and chopped
For the sauce:
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 3 medium bell peppers, 1 each of green, red and yellow, seeded and chopped
  • 1 large red onion, chopped
  • 4 cloves garlic, chopped
  • 1 Fresno chili pepper or jalapeño pepper, seeded and finely chopped
  • 1 1/2 teaspoons cumin (half a palmful)
  • 1 sprig fresh oregano, finely chopped
  • 1/2 cup fresh cilantro or parsley leaves (about a handful), finely chopped
  • 1/2 cup pimento-stuffed Spanish olives, chopped
  • About 3 tablespoons tomato paste
  • 1 can crushed or diced tomatoes (15 ounces)
Serve with 25-30 3-inch slider rolls, split, or 25-30 4-5 inch flour tortillas. Suggested toppings:
  • Red onions, thinly sliced and dressed with the juice of 1 lime and salt and pepper
  • Canned pickled jalapeño peppers, drained and sliced

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