Puerto Rican Canned Corned Beef Stew

Puerto Rican Canned Corned Beef Stew
  • 1 small potato, peeled and cubed
  • 2 tablespoons olive oil
  • 1/2 cup sweet corn kernels
  • 2 tablespoons sofrito
  • 2 cloves garlic
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 cup water
  • 1 (12 ounce) can corned beef
  • salt and ground black pepper to taste


  1. Bring a small pot of water to a boil. Add potato and cook uncovered until slightly tender, about 5 minutes. Drain in a colander.
  2. Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes. Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes. Add water and bring mixture to a boil. Lower heat to medium-low; stir in corned beef. Cook until heated through, 6 to 8 minutes.

05/21/2018
Puerto Rican Canned Corned Beef Stew, recipe PT15M PT1H 5 455 calories

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