Puerto Rican Canned Corned Beef Stew recipe
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Ingredients
- 1 small potato, peeled and cubed 2 tablespoons olive oil ½ cup sweet corn kernels 2 tablespoons sofrito 2 cloves garlic 1 (8 ounce) can tomato sauce 1 teaspoon dried oregano 1 bay leaf ½ cup water 1 (12 ounce) can corned beef salt and ground black pepper to taste
Nutrition Info
- 353.5 caloriescarbohydrate: 15.3 gcholesterol: 72.2 mgfat: 21.1 gfiber: 2.6 gprotein: 26.1 gsaturatedFat: 6.2 gservingSize: -sodium: 1269.3 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Puerto Rican Canned Corned Beef Stew
Directions
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Bring a small pot of water to a boil. Add potato and cook uncovered until slightly tender, about 5 minutes. Drain in a colander.
Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic, cook and stir until fragrant, 2 to 3 minutes. Add tomato sauce, oregano, and bay leaf, cook and stir until flavors combine, 2 to 3 minutes. Add water and bring mixture to a boil. Lower heat to medium-low, stir in corned beef. Cook until heated through, 6 to 8 minutes.