Palmito Guisado

Stewed Palm Hearts

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 2 tablespoons vegetable oil
  • 4 oz. lean boiled ham, cut into ½-inch cubes
  • 2


Heat the oil in a heavy 12-inch frying pan and sauté the ham, garlic and hot pepper for a few minutes. Add the chives, tomato purée and tomatoes, parsley, vinegar, salt and pepper and cook until the mixture is thick and well blended. Add the palm hearts and cook just long enough to heat them through. Add the olives and capers and cook for a minute or two longer. Serve accompanied by a bowl of g