Recipe for Ropa Vieja 2


2 lb pot rost, leftover
2 teaspoon salt
1 pepper, black; to taste
2 garlic clove; minced
3 teaspoon oil
2 onion, medium; chopped
2 tomato, med; peeled, seeded
2 bell pepper, green; seeded &
1 tablespoon capers


Shred meat into strips and season with salt, pepper and garlic. In large, heavy skillet, heat oil and brown onions, tomatoes, and bell peppers for 5 minutes over medium heat, stirring occasionally. Add meat and capers. Lower heat and continue to cook for ten minutes. Serve hot.

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