Vegan Pollo Guisado Puerto Rican Stew

Vegan Pollo Guisado: A Heartwarming Puerto Rican Stew

In the vibrant culinary landscape of Puerto Rico, few dishes embody the warmth and love of traditional cooking quite like Pollo Guisado, or chicken stew. But what if you could enjoy this hearty, flavorful stew without the chicken? Enter the vegan version of Pollo Guisado, a dish that retains all the rich flavors and cultural significance of its traditional counterpart, now tailored for a plant-based diet.

The Cultural Significance

Pollo Guisado is more than just a meal; it’s a staple of Puerto Rican cuisine that brings families and friends together. This stew is often served at gatherings and special occasions, filled with the comforting aromas of sofrito, garlic, and tomato sauce. In its vegan form, it continues to honor the traditional flavors while making it accessible to everyone.

Ingredients

For this vegan version, we’ll use jackfruit as our main protein source, but you can also opt for tofu, tempeh, or even textured vegetable protein (TVP) if you prefer. Here’s what you’ll need:

• 1 cup jackfruit (canned or fresh, drained and chopped)
  • Alternatively, use 1 block of firm tofu, drained and cubed, or 1 cup of TVP.
• 2 tablespoons olive oil
• 1/4 cup sofrito base (see below for preparation)
• 8 ounces tomato sauce
• 2 teaspoons Adobo Seasoning Blend (see below for recipe)
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 large potato, diced
• 2 large carrots, sliced
• 1/4 cup manzanilla olives, pimiento-stuffed
• 3 cups vegetable broth
• Salt and pepper to taste
• Optional: A splash of white wine vinegar to balance flavors

Adobo Seasoning Blend

• 1 tablespoon Kosher Salt
• 1 tablespoon Onion Powder
• 1 tablespoon Garlic Powder
• 1 tablespoon Smoked Paprika
• 1 teaspoon Freshly Ground Black Pepper
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Oregano

Sofrito Base Preparation

• 1/4 cup Olive Oil or Annatto Oil
• 12 cloves garlic, finely grated
• 1 large white onion, diced
• 1 red bell pepper, seeds and ribs removed, diced
• 1 green bell pepper, seeds and ribs removed, diced
• 1 Cubanelle pepper, seeds and ribs removed, diced
• 5 ají dulce peppers, seeds and ribs removed
• 1/2 cup cilantro, finely chopped
• 7 sprigs of culantro (5 finely chopped, 2 whole)
• 1 cup tomato sauce or puree

Instructions

1. Prepare the Sofrito Base:

   • In a blender or food processor, combine the olive oil, garlic, white onion, red bell pepper, green bell pepper, Cubanelle pepper, ají dulce peppers, cilantro, and culantro. Blend until you get a smooth, vibrant mixture. Add the tomato sauce and blend until well combined.

2. Cook the Aromatics:

   • Heat the olive oil in a large Dutch oven over medium-high heat. Add the chopped onion and cook until translucent, about 2 minutes. Then, add the minced garlic and cook until fragrant, about 1 minute.

3. Add the Sofrito and Tomato Sauce:

   • Add the prepared sofrito base and tomato sauce to the pot. Cook for 2-3 minutes until the mixture thickens and becomes bubbly.

4. Add the Spices and Vegetables:

   • Stir in the Adobo Seasoning Blend, bay leaves, and dried oregano. Add the diced potatoes, sliced carrots, and manzanilla olives. Pour in the vegetable broth and bring the mixture to a boil.

5. Simmer the Stew:

   • Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 40-50 minutes or until the vegetables are tender.

6. Add the Jackfruit:

   • Add the chopped jackfruit (or tofu/TVP) to the stew and continue to simmer for another 10-15 minutes, ensuring everything is well combined and heated through.

7. Season and Serve:

   • Remove the bay leaves and season the stew with salt and pepper to taste. If the broth is too watery, you can thicken it with a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the stew, bringing it to a boil while stirring).
   • Serve the stew hot over white rice, garnished with cilantro if desired, and accompanied by sides like tostones and avocado.

Tips and Variations

• TVP in Puerto Rico: If you’re in Puerto Rico, TVP is a very affordable and easily available option that works beautifully in this stew.
• Balancing Flavors: A small splash of white wine vinegar can help balance the flavors and add a touch of acidity to the stew.
• Beans as an Alternative: If you prefer, you can use beans such as chickpeas or kidney beans as a protein source instead of jackfruit or tofu.

This vegan Pollo Guisado is a testament to the versatility and richness of Puerto Rican cuisine, proving that traditional flavors can be enjoyed by everyone, regardless of dietary preferences. So, gather around the table, share this hearty stew with loved ones, and savor the warmth and love that goes into every delicious bite. ¡Buen provecho

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