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Ingredientes
- 2 lb fresh ham
- 2 lb smoked ham
- 2 x carrots thickly sliced
- 2 x onions quartered
- 3 Tbsp. tomato paste
- 2 x bay leaves
- 1 c. white wine
- 1 gal water
- 10 x Roma tomatoes julienned
- 2 x white onions thinly sliced
- 4 x garlic cloves sliced
- 1 can peeled whole tomatoes - (10 ounce)
- 1 c. sun-dry tomatoes julienned
- 1/4 c. Sherry vinegar
- Â Â Oil for sauteing
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Cooked yellow rice for serving
Direcciones
- Cut the fresh and smoked ham into large pcs about 3 inches by 3 inches and set aside.
- In a large stockpot, saute/fry the carrots and onions. Add in 3 Tbsp. of tomato paste and carmelize the mix. Add in the pcs of fresh and smoked ham. Add in sufficient water to cover (approximately 1 gallon). Add in the bay leaves and white wine and then bring to a boil and cook till very tender, about 1 1/2 hrs, adding more water as needed. Strain and reserve the liquid.
- Shred the meat and set aside.
- In a medium-size skillet, saute/fry the julienned tomato and onion. Add in the garlic cloves. Crush the canned tomatoes by hand and add in to the mix. Add in the sun-dry tomatoes. Add in the Sherry vinegar and cook for 5 min. Add in the shredded ham and slow cook for 15 min (add in the reserved cooking liquid from the ham to keep stew moist at all times). Season with salt and pepper and serve with yellow rice.
- This recipe yields 6 servings.
- Description: "(Salpicon De Jamon)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1342g | |
| Recipe makes 6 servings | |
| Calories 549 | |
| Calories from Fat 176 | 32% |
| Total Fat 19.54g | 24% |
| Saturated Fat 5.21g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 4012mg | 167% |
| Potassium 2010mg | 57% |
| Total Carbs 28.29g | 8% |
| Dietary Fiber 6.1g | 20% |
| Sugars 15.02g | 10% |
| Protein 57.62g | 92% |
