Ropa vieja (cuba)

Yield: 8 Servings

Ingredients:

2 lb Pot rost leftover
2 ts Salt Pepper black; to taste
2 Garlic clove; minced
3 ts Oil
2 md Onion; chopped
2 md Tomato; peeled seeded & -chopped
2 Bell pepper green; seeded & -chopped
1 tb Capers

Instructions:

Shred meat into strips and season with salt pepper and garlic. In large heavy skillet heat oil and brown onions tomatoes and bell peppers for five minutes over medium heat stirring occasionally. Add meat and capers. Lower heat and continue to cook for ten minutes. Serve hot. From: SKY JUICE AND FLYING FISH - TRADITIONAL CARIBBEAN COOKING : by Jessica B. Harris Simon & Schuster New York. 1991. : Posted by: Karin Brewer Fidonet Cooking Echo 8/92