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Ropa Vieja with Jackfruit

Enjoy a vegetable-forward twist on the classic Cuban dish with this flavorful version made from tender jackfruit. Hearty and satisfying, making it a perfect meal for everyone!
Total Time1 hour
Course: Main Course
Cuisine: Cuban, Latin
Keyword: Ropa Vieja, Vegetarian
Servings: 6 servings
Author: Dey | Touching Tables

Ingredients

  • 2 cans green jackfruit in brine drained and rinsed
  • 1 onion sliced
  • 1 green bell pepper sliced
  • 4 cloves garlic minced
  • 1 can diced tomatoes with juice
  • 1 cup vegetable broth
  • 2 teaspoons cumin
  • 3 teaspoon oregano
  • 1/4 cup olive oil
  • salt to taste
  • fresh cilantro for garnish

Instructions

Prepare the Jackfruit

  • Drain cans and rinse jackfruit under cool water.
  • Use a fork or your hands to shred the jackfruit into smaller pieces.
  • Set aside.

Cook

  • In a large pot, heat olive oil over medium heat.
  • Add the onion, bell pepper, and garlic, sautéing until soft.
  • Add the drained, shredded jackfruit to the pot.

Simmer

  • Stir in the diced tomatoes, vegetable broth, cumin, and oregano.
  • Bring to a boil, then reduce the heat to low.
  • Cover and simmer for about 30-40 minutes, allowing the jackfruit to absorb the flavors.
  • Adjust seasoning.
  • For a thicker consistency, let it simmer uncovered for a few more minutes.
  • Remove from heat.

Serve

  • Garnish with fresh cilantro and serve with rice.