Kid Fricassée

Name: Kid Fricassée (Cabro en Fricasé)
Yield: Serves 6 to 8
Cuisine: Puerto Rican
Ingredients: 1 can (1 pound) green peas (Petit-Pois); 1 can (1 pound) green peas (Petit-Pois); 1 pound potatoes, peeled and quartered; 2 ounces lean cured ham, washed and diced; 1 pound onions, peeled and sliced; 2 bay leaves; ½ cup tomato sauce; 12 olives, stuffed with pimientos; 12 olives, stuffed with pimientos; 2 tablespoons capers; 1 can (1 pound 12 ounces) whole tomatoes; 2 teaspoons whole dried orégano, crush and mix in a mortar; 3 cloves garlic, peeled, crush and mix in a mortar; ½ cup fresh jugo de naranja agria (sour orange juice) (see Glossary); ½ cup fresh jugo de naranja agria (sour orange juice) (see Glossary); 1 ounce salt pork, washed and diced; 1 tablespoon vinegar, crush and mix in a mortar; 4½ teaspoons salt, crush and mix in a mortar; ¼ teaspoon ground pepper, crush and mix in a mortar; 4 pounds tender kid meat, trimmed

Cabro en Fricasé

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

4 pounds tender kid meat, trimmed
½ cup fresh jugo de naranja agria (sour orange juice) (see Glo

Americas
Gluten-free
Caribbean
Puerto Rico

Method

Wash meat and cut into 2-inch chunks. Soak in the sour orange juice and set in refrigerator for several hours. Drain and rinse rapidly in cool water.
Rub well into pieces of meat the seasoning included in B.
In a caldero or heavy kettle, brown rapidly salt pork and ham.
Add ingredients included in D, including<