Sweet and Sour Braised Jackfruit Stew

A savory vegetarian comfort stew complete with spice-rubbed Jackfruit.

Total Time:
1.5 hours

Servings:
10

Ingredients

5 lbs prepared green jackfruit, shredded

½ cup garlic, minced

1 Tbsp cumin, ground

1 Tbsp oregano, dried

1 qt sour beer, divided

8 ea roma tomatoes, quartered

3 ea serranos, deseeded

½ cup DOLE Pineapple Juice

1 ea cilantro, whole bunch

¼ cup extra virgin olive oil

2 cups red onions, minced

2 Tbsp achiote, ground

2 cups red bell pepper, minced

¼ cup brown cane sugar, grated

1 Tbsp allspice, ground

5 cups white rice, cooked

3 Tbsp Aji Amarillo paste

Season the jackfruit with garlic, cumin, oregano, and half of the beer and let it marinate for an hour.
While the jackfruit is marinating, blend the tomatoes, serranos, pineapple juice, cilantro and remainder of the beer. Strain and set aside.
Remove the jackfruit from the marinade and reserve the marinade.
Heat the oil in a large pan and brown the jackfruit.
Add the onions, achiote, and peppers, and cook until soft and aromatic. Roughly 10 minutes.
Add the strained purée and the reserved marinade. Add the brown cane sugar and allspice and bring to a boil. Reduce to a simmer and cook for an hour.
While the jackfruit is cooking, fold the rice with the Aji Amarillo paste.
Serve the jackfruit with ½ cup of rice with each portion. Garnish with additional cilantro, fried ripe plantains or avocado.