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 with turkey instead of the traditional beef. As is the tradition, it is cooked slowly or even overnight in a slow cooker until the meat is so soft it can be shredded with 2 forks, which is how the dish got its name. By replacing beef with much healthier turkey, our Ropa Vieja Lite yields an equally satisfying, protein packed dish that has all the traditional flavor of the original, but less of the saturated fat. Serve alongside some Basic Brown Rice or our Brown Rice and Pigeon Peas for a complete and hearty meal!
- 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.
- Add onion, peppers, garlic, jalapeno and olives to the pot. Sauté for about 10 minutes, or until the vegetables begin to turn lightly brown.
- 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.
Ally Zeitz, Drexel Food Lab
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
Ann's Tips and Tricks
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.