Polish Meat
Carne Polaca (literally: “Polish Meat”) is a delicious combination of sweet and spicy. It uses a sauce made with tomato, ketchup, and chipotle pepper, and it’s one of the most popular dishes for parties in the south of Mexico.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ kg of meat (pork, beef, or chicken, cooked and shredded)
- 2 medium onions (finely sliced)
- A chunk (about 250g of cabbage, sliced)
- 16 oz can of tomato puree
- 16 oz can of diced tomatoes
- 8.5 oz or one small bottle of ketchup
- 2-3 chipotle peppers (blended with some water and strained to remove the seeds)
- 1/3 tsp garlic powder
- Salt and pepper to taste
Instructions
- 1
In a large pan or casserole, sauté the onion and cabbage in some oil over medium heat. I recommend you slice the cabbage as thinly as possible, which will keep it from becoming tough.
- 2
Cover the pan (or casserole) for a few minutes, so that the steam can continue to cook the cabbage and mix with the flavor of the onion.
- 3
Mix in the diced tomatoes, tomato puree, garlic powder, and ketchup. After everything is well combined, let it continue to simmer for a few minutes. Add the meat (previously cooked and shredded) and mix.
- 4
Add the chipotle. (For the kids and those that do not like to eat spicy, I tend to set aside some of the stew before this step.) Season with salt and pepper to taste. Continue to simmer on low heat for 5 more minutes.
- 5
Serve as a main dish, along with corn tostadas and some refried black beans to make a complete meal. Enjoy!