Ropa Vieja Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Cuban stew of tender, shredded chuck roast braised with onions, peppers, olives, capers, and a tomato-spiced sauce. Slow-cooked until melt-in-your-mouth tender, served alongside rice or plantains.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 lbs chuck roast
- Kosher salt and fresh ground black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion thinly sliced
- 3 bell peppers seeded and thinly sliced
- 4 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- ¼ teaspoon ground allspice
- ½ cup dry white wine
- 1 cup chicken stock or low sodium chicken broth
- 1 (14-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 carrot halved
- 1 rib celery halved
- 2 bay leaves
- 1 cup pimento stuffed manzilla green olives, drained
- 2 tablespoons capers, drained
- 1 (4-ounce) jar pimentos, drained
- ¼ cup chopped cilantro
At a glance
PER SERVING · TIME 205M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 3h 10m
- Sodium
- 659mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 900mg
- Calcium
- 64mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 659MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.