So versatile! I usually make a big batch of this and use half for empanadas. Enjoy it with steamed rice or as a stuffing for empanadas.
Ingredients:
- 2 lbs ground pork or beef (70/30)
- 7 cloves garlic, crushed
- 1 medium-sized yellow onion, finely chopped
- 1 smal red bell pepper, diced
- 2 small carrots, peeled and diced
- 3 medium sized russet potatoes, peeled and diced
- 1/2 cup green peas
- 1/4 cup raisins
- 2 tbsp fish sauce
- 1 tsp ground black pepper
- Olive oil
Directions:
- In a heated pot, add the oil, garlic, and onions. Saute for about 3 minutes.
- Add the meat and continue to cook until its no longer pink.
- Add the potatoes and water. Simmer until the potato is tender.
- Add the carrots, bell pepper, and raisins. Stir and simmer until the vegetables are tender.
- Add the green peas last. Cook just until the peas are tender, about 3 to 5 minutes.
- Serve while warm with steamed rice!
Note:
If you don’t have or don’t like fish sauce, substitute it with salt or chicken bouillon!
