Puerto Rican Carne Guisada
Classic Caribbean comfort food
Equipment
- 1 Dutch Oven or deep pot
Ingredients
- 2 tablespoons canola oil or vegetable oil
- 1½ pounds boneless chuck roast cut into 1-inch chunks
- 1 medium yellow onion chopped
- 2 cups water or as needed
- ½ cup tomato sauce
- ½ cup unpitted Manzanilla green olives optional
- 1 large russet potato peeled and diced
- ¼ cup sofrito or Trini green seasoning
- 1 tablespoon sazón
- Kosher salt to taste
- Freshly ground black pepper to taste
- Basic White Rice for serving
Instructions
- Add the canola oil to a large heavy-bottomed pot and place over medium-high heat.
- Add the chuck roast and sear for 3 to 5 minutes, or until golden brown. Add the onion and cook for 2 to 3 minutes, or until translucent.
- Stir in the water, tomato sauce, half of the olives and potato pieces, 2 tablespoons of the sofrito, and the sazón, then scrape the bottom of the pot with a wooden spoon to loosen all the brown bits.
- Turn the heat to low and let simmer, partially covered, for 1 hour, keeping an eye on it because the potato will thicken the broth and you might need to add more water.
- Add the remaining half of the potato to the pot, season with salt and pepper, and cook for 15 to 20 minutes, or until the potato pieces are fork-tender. Add the remaining 2 tablespoons sofrito and remaining olives and stir to distribute well.
- Serve the guisada over rice.
Notes
Estimated Nutrition Per Serving (with ½ cup cooked white rice):
Calories: ~460 kcal
Protein: 28g
Carbohydrates: 28g
Dietary Fibre: 3g
Sugars: 3g
Fat: 25g
Saturated Fat: 7g
Cholesterol: 85mg
Sodium: ~780mg (varies based on olives, tomato sauce, and sazón)
Potassium: ~720mg