Chivo Picadillo Garry Vroegh 4 Tablespoons of Olive Oil 1 Pound Ground Goat Shoulder 1 Large Onion Peeled and chopped 1 Large Green Bell Pepper (cored, seeded, and coarsely chopped) 3 Medium Idaho Potatoes (peeled and cut into 1/2 inch cubes) 1 8-ounce can Tomato sauce Salt and Pepper to Taste 2 teaspoons of Sofito 10 Stuffed Pimento Olives Heat 2 Tablespoons of the Olive Oil in a large skillet. Add the Goat/Lamb and cook on High Heat until the meat is not longer pink. Drain any excess pan drippings. Reduce the Heat to medium, add the onion and bell pepper and suate until the onion is transparent and the meat i s brown (about 3-4 minutes). Remove from the heat and set aside. In a Skillet, heat the remaining Olive Oil and stir-fry potato cubes until golden (about 5-8 minutes). Remove and drain on paper towels. Return Goat to stove and over low heat; add the tomato sauce, salt, pepper, Sofirto, potatoes and olives. Stir to combine. Cover and simmer 10 minutes. Serve over White Rice (cooked according to Package directions) Yields 4 servings.
Posted on: Mon, 23 Sep 2013 22:51:40 +0000
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