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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Puerto Rican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season the veal with salt and pepper. | 2. Prepare the sofrito by heating the olive oil in a pan, then adding the onions, cubanelle and sweet peppers, garlic, and ham. Brown these ingredients for 10 min, then add the veal and brown for 5 minute. | 3. Add the recao or cilantro, cook for 1 min, then add the wine, grape juice and tomatoes. Let it simmer for 20 minute. | 4. Add the potatoes, carrots, red bell pepper and alcaparrado, cover and simmer for 20 more min, or until potatoes and carrots are soft. | 5. Adjust seasoning with salt as needed, serve over white rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal cutlet	2	lb		50.4333	0.0	11.22	0.2833
pepper	10		sweet	6.2083	1.4403	0.267	0.0528
olive oil	2	ounces		501.219	0.0	0.0	56.699
cilantro	4	leaves		-	-	-	-
cubanelle pepper	1	cubanelle		50.4333	0.0	11.22	0.2833
yellow onion	1		chopped	114.84	6.8382	0.8265	9.396
red bell pepper	1		sliced	50.4333	0.0	11.22	0.2833
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
tomato	12	ounces	chopped	61.2349	13.2335	2.9937	0.6804
ham	2	ounces	chopped	138.915	0.0	9.8828	10.6993
alcaparrado	2	ounces		50.4333	0.0	11.22	0.2833
white wine	6	ounces		139.4795	4.4225	0.1191	0.0
salt	1	tablespoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
grape juice	2	ounces		34.0194	8.3744	0.2098	0.0737
white potato	2		cubed	293.94	66.9246	7.1568	0.426
carrot	1		sliced	52.48	12.2624	1.1904	0.3072

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.