• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 4
    OK

    Slow Cooker Ropa Vieja

    Traditionally, in Cuba, Ropa Vieja or old clothes is a simple stew of leftover scraps of meat and whatever vegetables happen to be in the house. In this recipe, pork butt, flank steak and all the classic flavors are combined in a slow cooker and simmered, hands free, until tender and richly flavored. 

     

     

    Mary Sue Milliken is an American chef, author, restaurateur, television personality and co-owner of Border Grill. She specializes in modern Mexican cuisine. 

     

     

     

     

     

    Susan Feniger is a chef, restaurateur, cookbook author, and TV star. She co-owns Border Grill and Street, both in Los Angeles, and is the co-author of five cookbooks, including Mesa Mexicana,Cooking with Too Hot Tamales, and Mexican Cooking for Dummies.

     

     


    Ingredients
    8
    ounces
    pork butt
    1
    pound
    flank steak
    2
    teaspoons
    ground cumin
    1
    large onion, halved and thinly sliced
    4
    cloves
    garlic
    2
    stalks
    celery, diced
    1
    medium carrot, peeled and diced
    2
    poblano peppers, seeded and diced
    1
    red bell pepper, seeded and diced
    1
    12-ounce can black beans, undrained
    1
    teaspoon
    kosher salt, plus extra as needed
    1/2
    teaspoon
    freshly ground black pepper, plus extra as needed
    2
    cups
    chicken broth
    6
    tablespoons
    red wine vinegar
    1/2
    bunch cilantro leaves, chopped
    Directions
    Season the pork butt and flank steak all over with salt, pepper, and cumin. Add to the slow cooker along with onions, garlic, celery, carrots, poblanos, red peppers, beans, salt, and pepper. Pour in chicken broth around meat and vegetables.
    Put the lid on the slow cooker and set on low heat. Cook until the meat is fork tender, about 8 hours.
    Remove meat from slow cooker and transfer to a cutting board. Let rest for 10 minutes then shred meat using 2 forks. Return shredded meat to the slow cooker. Stir in vinegar and cilantro.
    Serve in warmed soup bowls with flour tortillas and salsa fresca.

    The base number of servings for this recipe is 4
    OK

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