Ropa Vieja Lite | Cook for Your Life

Ropa Vieja Lite

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4.5 out of 5 stars (based on 10 reviews)

Person Icon for Serving Size 4 servings

Ropa Vieja, which translates to “old clothes” in English, is a national dish of Cuba but is also a popular dish in Puerto Rico, Panama, and other Caribbean countries. Our Ropa Vieja Lite is made...


    2 tablespoons olive oil

    1 pound boneless skinless turkey breast, cut into a large chunks about 1 1/2  ” across

    1 medium red onion, chopped (about 1 ½ cups)

    2 green bell peppers, chopped (about 2 cups)

    4 cloves garlic, chopped

    1 jalapeno, seeds and ribs removed, chopped

    1 cup pitted green olives

    1 x 15 ounce can diced tomatoes

    ¼ cup red wine vinegar

    salt and pepper to taste

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Nutrition Facts


336 cals


20 g

Saturated Fat

4 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

12 g


13 g


6 g


5 g


27 g


915 mg


  1. In a large pot or Dutch oven over medium heat add olive oil. Add turkey, season with salt and pepper and sear on all sides until brown. Remove from pot and reserve.
  2. Add onion, peppers, garlic, jalapeno and olives to the pot. Sauté for about 10 minutes, or until the vegetables begin to turn lightly brown.
  3. Add turkey back to the pot with vegetables. Add tomatoes, vinegar and ½ cup water. Bring to simmer and cook for about 1 hour, or until turkey is tender and falls apart when pulled with a fork. Shred the turkey pieces with 2 forks to give the dish its traditional appearance and serve with brown rice or quinoa.

Chef Tips

this is a great recipe to try in the slow cooker. Place all ingredients into the pot, turn on high and cook for 4-5 hours or on low 8-9 hours.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society