Pabellón Criollo is considered to be the national dish of Venezuela with a long history and cultural significance. It's indispensable at family and community festivities. The juicy meat is first slow cooked, shredded, and then added to fried onions, garlic, and bell pepper. Pabellón Criollo is a hearty and flavorful dish that is traditionally served with a side of rice, black beans, fried sweet plantains, and a variety of optional accompaniments.
Annatto, cumin, lime and orange peel, paprika, oregano
Suggested Sides & Toppings
black beanssee recipe link in notes
white ricesee recipe link in notes
fried plantainssee recipe link in notes
sunny side up eggs
avocado slices
any mild crumbled or shredded cheese
chopped cilantro
Instructions
Cook the meat
In a POT, bring 2 quarts of water to a boil.
Add meat, 1 onion (quartered), and salt & pepper to taste.
Return to a boil. Cook over medium-low heat until the meat is tender.
Take the meat out and let it cool. Reserve the broth.
Pull the meat apart with a fork or by hand.
Fry & Finish the dish
In a large PAN, heat 2 tbsp oil.
Fry 1 onion (finely chopped) until translucent.
Add garlic and bell pepper.
Fry for about 5 minutes.
Add Pabellón Criollo spices. Mix well.
Add salt to taste.
Add tomato puree and 2 cups of the reserved broth.
Mix well. Add pulled meat. Mix well.
Add salt to taste.
Cover and cook over low heat for 15 minutes.
Occasionally, check the liquid and add broth if necessary.
Serve
Serve with rice, beans, and fried plantains, or your preferred sides and toppings.
Enjoy!
Notes
* Substitute beef with pork butt or shoulder or with chicken breasts or thighs.** Tomato puree can be substituted with 1-2 finely chopped tomatoes and 1-2 tsp tomato paste.*** Recipes for side dishes & saucesCaribbean rice and beansFried plantains (see above this recipe)Caribbean green seasoningGuasacaca sauce (see above this recipe)Arepas (see above this recipe)