Ropa Vieja

Recipe Ingredients

1 lb	454g / 16oz	Pork shoulder - cut 1/2" cubes
1 lb	454g / 16oz	Tri-tip beef - sliced 1/4" thick
2 tablespoons	30ml	Vegetable oil
6 oz	170g	Onions - julienned, carameliz
3 oz	85g	Celery - finely diced
3 oz	85g	Carrot - finely diced
6 oz	170g	Roasted Poblanos - peeled and julienned
6 oz	170g	Roasted red peppers - peeled and julienned
3 tablespoons	45ml	Garlic puree
2 cups	474ml	Chicken stock
12 oz	340g	Black beans - cooked, with juice
6 tablespoons	90ml	Red wine vinegar
1/2 cup	8g / 0.3oz	Chopped cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6134 broadcast 08-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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