Puertorrican Stew |
| Name: |
Jeannette Taylor |
| Base: |
NCTAMSPAC, Hawaii |
| Recipe: |
Heat a big coverable pot on medium high and add:
~1 pound of stewing lamb (lamb neck bones) or goat, or whatever, but meaty neck parts work best!
~1 big vidalia or white onion depending on your onion lovingness.
~4 fine chopped cloves of garlic.
~1 teaspoon or more of white vinegar (use none or less if you're adding the wine below).
Brown the meat with all this stuff and add:
~2 or 3 cups (heheh) of wet sweet red wine (i usually have a big jug of carlo rossi sant'gria. i like that best).
~1 tablespoon of Adobo (i use in paste form in a jar you buy in the refrigerator section of market).
~sea salt to taste.
~regular old ground black pepper to taste.
~1 to 2 cups of water (depending on the amount of wine you used).
~2 packets of Sazon (i buy goya brand, the type with cilantro and tomato works good in this stew).
~2 cups of your fav tomato sauce (bland or suitably flavored) ...OR... 3 beefsteak tomatoes, peeled.
~oregano and parsley.
~a big potato or two!
Cover pot and cook on medium to medium-high for an hour and more. uncover if it's TOO wet.
Eat on rice. it's nice.
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