A pot of this is simmering as I type. While living in NYC back in 2000, I had this dish for the first time and instantly fell in love. After moving back to AZ I couldnt for the life of me remember the name of it, but I did remember it was a Latin stew. As always, I rearranged the recipe to fit what types of ingredients I have on hand. Didnt have the sofrito sauce or the adobo and sazon seasonings. Since these are extremely high in sodium, I figured no harm/no foul. For the seasonings..I added minced garlic, ground cumin, garlic powder, onion powder, dried oregano, mrs dash, and fresh cracked sea salt and pepper. For the tomato base...2 cans of tomato sauce, 1 can tomato paste, 1 can diced green chile peppers, and 1 can rotel tomatoes. I added my seasoning mixture to this tomato base and let it simmer in a large pot for 10 minutes. In saute pan, I browned 2 lbs of stew meat seasoned with flour, mrs dash, cumin, and chili powder. I added the meat to the tomato mixture and I'm gonna let it simmer for about a few hours and the last hour add some cubed red potato and some sliced carrots..cooking until the potatoes are tender. Serving with Habichuelas Guisadas and rice. I will update with the taste results once dinner is served! Update - Turned out fantastic!! The fam gobbled it up! :)
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