Directions:
- In a large caldero or pot, heat oil, add sofrito and culantro leaves.
- Add meat and stir constantly, cook until meat looses red color. Add water, bring to a boil. Reduce heat to low and cook.
- Add carrots, potatoes, celery and salt.
- Cook for about 2 hours. Taste and adjust seasoning. Boil uncover to thicken sauce.
- Note: if more seasoning is needed you can add Adobo to taste.
- Serve with white rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 369.41 Kcal (1547 kJ) | ||
| Calories from fat | 111.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.36g | 19% | |
|---|---|---|---|
| Cholesterol | 115.32mg | 38% | |
| Sodium | 1715.08mg | 71% | |
| Potassium | 815.71mg | 17% | |
| Total Carbs | 16.17g | 5% | |
| Sugars | 5.54g | 22% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 45.74g | 91% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.6mg | 22% | |
| Iron | 4.5mg | 25% | |
| Calcium | 73mg | 7% | |
| Amount Per 100 g | |||
| Calories | 74.74 Kcal (313 kJ) | ||
| Calories from fat | 22.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 19% | |
|---|---|---|---|
| Cholesterol | 23.33mg | 38% | |
| Sodium | 347mg | 71% | |
| Potassium | 165.04mg | 17% | |
| Total Carbs | 3.27g | 5% | |
| Sugars | 1.12g | 22% | |
| Dietary Fiber | 0.7g | 14% | |
| Protein | 9.25g | 91% | |
| Vitamin C | 1.4mg | 12% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 0.9mg | 25% | |
| Calcium | 14.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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