Smothered Young Kid

Name: Smothered Young Kid (Cabro Estofado)
Yield: Serves 12
Cuisine: Puerto Rican
Ingredients: 2 cups sweet or dry wine; 2 cups water; 3 bay leaves; 12 dry prunes, pitted; 1½ pounds potatoes, peeled and cut in pieces; ⅓ cup sugar (optional); 2 cups sweet or dry wine; 1 tablespoon vinegar, crush and mix in a mortar; 1 tablespoon olive oil, crush and mix in a mortar; ½ teaspoon ground pepper, crush and mix in a mortar; 2 tablespoons salt, crush and mix in a mortar; 2 tablespoons capers; 1 pound onions, peeled and sliced; 24 olives, stuffed with pimientos; 24 olives, stuffed with pimientos; 5 pounds tender kid meat, trimmed; 4 cloves garlic, peeled, crush and mix in a mortar; 1 tablespoon whole dried orégano, crush and mix in a mortar; ½ cup jugo de naranja agria (sour orange juice) (see Glossary); ½ cup jugo de naranja agria (sour orange juice) (see Glossary)

Cabro Estofado

Preparation info

Serves
12

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

5 pounds tender kid meat, trimmed
½ cup jugo de naranja agria (sour orange juice) (see Glossary<

Americas
Main course
Caribbean
Gluten-free
Puerto Rico

Method

Wash meat and cut into 2-inch chunks. Soak in sour orange juice and set in refrigerator for several hours. Drain and rinse rapidly in cool water.
Place kid meat in a large caldero or heavy kettle and rub with seasoning included in B.
Add ingredients included in C, bring rapidly to a boil, cover, and boil over mode