Ingredients
-
4
-
2
-
1
-
1
-
1
-
2
-
1 1/2
-
3
-
3
-
2
-
3
-
2
-
6
-
1
-
1
Directions
Puerto Rican Pot Roast,From the international cookbook. I prefer to use the stovetop the way this is written, but this recipe says that it can be made in a pressure cooker, reducing the cooking time by one-third.,used 1/2 the meat and potatoes but all of the seasonings/liquids. It was pretty easy to put together and the flavor was outstanding! After the meat was done cooking, I took it out and shredded it with a fork, then put it back in the liquid and let it reduce down at a boil for about 15 min. Absolutely delicious and I will definitely make it again.,From the international cookbook. I prefer to use the stovetop the way this is written, but this recipe says that it can be made in a pressure cooker, reducing the cooking time by one-third.
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Steps
|
1
Done
|
Make a Deep Cut With a Sharp Knife Across the Meat. |
|
2
Done
|
Combine Salt Pork, Capers, Oregano and Vinegar With Half the Peppers, Chilies and Onions. |
|
3
Done
|
Add 1 T Oil. |
|
4
Done
|
Pound Into a Smooth Mixture and Stuff This Mixture Into the Cut in the Roast. |
|
5
Done
|
Melt Lard in Large Saucepan and Brown Meat on All Sides Over High Heat For 10 Minutes. |
|
6
Done
|
Add Water, Salt and Remaining Peppers, Chilies and Onions. |
|
7
Done
|
Bring to a Boil and Simmer Over Moderate Heat For 2 to 2 and 1/4 Hours. |
|
8
Done
|
Add Potatoes, Tomato and Tomato Puree, Mixed With the Rest of the Olive Oil. |
|
9
Done
|
Stir Into Pot. |
|
10
Done
|
Bring Back Into Boil and Cook, Uncovered, For 30 Minutes or Until Potatoes Are Soft and the Sauce Thickens. |
