Portobello Ropa Vieja Recipe
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Servings: 6 servings.
2 tablespoons canola oil 1 medium onion, halved and thinly sliced 1 poblano pepper, thinly sliced 1 medium sweet red pepper, thinly sliced 1 jar (12 ounces) sofrito tomato cooking base 1 cup fire-roasted diced tomatoes 3 tablespoons lime juice, divided 2 tablespoons brown sugar 3/4 teaspoon garlic powder 6 large portobello mushrooms, thinly sliced 1 tablespoon adobo seasoning Hot cooked rice Minced fresh cilantro
