Estimated Nutrition (whole recipe, rough)
Counts 19 of 22 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sour Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Rum | 1/2 oz (15ml) | 32 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Citrus | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- (A)
- 4 lbs young goat (kid) meat, cut in small pieces
- 1 Seville or sour orange (citrus aurantium)
- (B)
- 2 tablespoonfuls salt
- 2 teaspoonfuls crushed garlic
- 1/4 teaspoonful ground black pepper
- 1/4 teaspoonful oregano (ground or leaf)
- 2 tablespoonfuls cooking vinegar
- (c)
- 8 to 10 very small cooking onions, peeled
- 1/4 lb cooking bacon
- 1/4 lb cooking ham
- 1/2 cup olives
- 1/3 cup raisins
- 1/4 cup capers
- 1 cup olive oil
- 1 cup diced tomatoes
- 1 bay leaf
- 1/4 cup Spanish red peppers
- 3 cups chicken broth
- 1/2 cup White Rum
- 1 cup Red Wine
Directions
Soak the meat in sour orange juice and let stand for at least thirty minutes. Drain the sour orange juice and mix with the ingredients listed under (B). Baste the meat with the resulting paste. If possible, allow to stand in the refrigerator for several hours before cooking.
Heat two tablespoonfuls of olive in a deep pan. When hot, add the meat slowly and turn the pieces frequently to sear all the meat surface. Add the White Rum and carefully apply a match to light the rum. It should extinguish itself after a few seconds.
Add the cooking bacon, turning frequently. After one or two minutes, add the cooking ham. Add the ingredients included in (C), bring to a boil. Reduce the heat to medium-low, cover and cook until the meat is tender. If necessary, add some water to assure a thick gravy. Add the red wine shortly before serving.
Serve with white rice or, preferably, with boiled root vegetables.
Category:Puerto Rican Recipes
Category:Puerto Rican Meat Dishes