• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
×
You are here: Home » Recipes » Pork

Mexican Polish Meat

Published: Apr 29, 2019 · Updated: May 13, 2019 by María Inés Muñoz Gordillo

JUMP TO RECIPE

Carne Polaca (literally: “Polish Meat”) is a delicious combination of sweet and spicy. It uses a sauce made with tomato, ketchup, and chipotle pepper, and it’s one of the most popular dishes for parties in the south of Mexico.

Carne Polaca

Mexican Polish meat

In the southern states of Mexico, the families tend to be so large that hosting a reunion could provoke a meltdown in the kitchen. The simplicity of this dish makes it a great tool for feeding many people without a lot of hassle. Both parties and wakes alike are a good occasion to prepare this “Carne Polaca”, a version of a Mexican “tinga” that is commonly used in Tabasco and in the south of Veracruz.

Shredded meat (pork, beef, or chicken), cabbage, onion, tomato paste, and ketchup (or “catsup”, as we say in Mexico) are mixed with chipotle peppers to one’s taste. With this stew you can make tacos, tortas, savory pies, volovanes, tostadas, or use it as a main dish. Its versatility makes it perfect for everyday use.

Mexican polish meat recipe

With an unknown origin, but very similar to “Bigos” (a polish dish made with meat and cabbage), “carne polaca” covers a range of flavors from sweet to spicy, which makes it a favorite of kids and adults alike. Additionally, it is ideal for freezing and makes a delicious alternative in the event of any kitchen contingency.

For this recipe for Carne Polaca, which I would use for a meal with the whole family, I preferred to use pork leg for the meat. I feel that it’s always juicy and gives the dish a special flavor.

Mexican Polish meat

The preparation of this Mexican dish with a Polish style is very simple. Simply cook the meat, thinly slice the cabbage and onion, sauté, mix, and enjoy! Keep in mind that, if you like, you can add more cabbage to the recipe in order to render more of the final stew.

How to make Polish Meat

Renders 6 Servings

INGREDIENTS:

  • ½ kg of meat (pork, beef, or chicken), cooked and shredded
  • 2 medium onions, finely sliced
  • A chunk (about 250g) of cabbage, sliced
  • 16 oz can of tomato puree
  • 16 oz can of diced tomatoes
  • 8.5 oz (or one small bottle) of ketchup
  • 2-3 chipotle peppers, blended with some water and strained to remove the seeds
  • ⅓ teaspoon garlic powder
  • Salt and pepper to taste

NOTES:

  • To cook the pork meat, place the pieces of meat in a large pot and cover with water. Season with salt and add ¼ of an onion, 2 garlic cloves, and one bay leaf. Cook over medium heat for 50 minutes or until the meat is soft and can be easily shredded.
  • If you prefer to prepare this recipe with beef, then use ½ kg of skirt steak and cook in the same way as you would the pork meat. To prepare the recipe with chicken, use one large chicken breast.
  • If you would like to make this stew spicier, simply add more chipotle peppers.
  • Carne polaca( Mexican style polish meat) can be kept refrigerated for 2 days without losing its flavor, in case you want to prepare it ahead of time.

INSTRUCTIONS:

Mexican Polish meat preparation
  • In a large pan or casserole, sauté the onion and cabbage in some oil over medium heat. I recommend you slice the cabbage as thinly as possible, which will keep it from becoming tough.
  • Cover the pan (or casserole) for a few minutes, so that the steam can continue to cook the cabbage and mix with the flavor of the onion.
  • Mix in the diced tomatoes, tomato puree, garlic powder, and ketchup. After everything is well combined, let it continue to simmer for a few minutes. Add the meat (previously cooked and shredded) and mix.
  • Add the chipotle. (For the kids and those that do not like to eat spicy, I tend to set aside some of the stew before this step.) Season with salt and pepper to taste. Continue to simmer on low heat for 5 more minutes.
Mexican Polish meat recipe

Serve as a main dish, along with corn tostadas and some refried black beans to make a complete meal. Enjoy!

Other options for serving this dish include serving it with saltine crackers or with a side of rice.

Other recipes with shredded meats: Ropa Vieja & Chicken Salad.

📖 Recipe

Mexican Polish meat

Polish Meat

Mely Martínez
Carne Polaca (literally: “Polish Meat”) is a delicious combination of sweet and spicy. It uses a sauce made with tomato, ketchup, and chipotle pepper, and it’s one of the most popular dishes for parties in the south of Mexico.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Beef
Cuisine Mexican
Servings 6
Calories 213 kcal

Ingredients
  

  • ½ kg of meat pork, beef, or chicken, cooked and shredded
  • 2 medium onions finely sliced
  • A chunk about 250g of cabbage, sliced
  • 16 oz can of tomato puree
  • 16 oz can of diced tomatoes
  • 8.5 oz or one small bottle of ketchup
  • 2-3 chipotle peppers blended with some water and strained to remove the seeds
  • ⅓ teaspoon garlic powder
  • Salt and pepper to taste

Instructions
 

  • In a large pan or casserole, sauté the onion and cabbage in some oil over medium heat. I recommend you slice the cabbage as thinly as possible, which will keep it from becoming tough.
  • Cover the pan (or casserole) for a few minutes, so that the steam can continue to cook the cabbage and mix with the flavor of the onion.
  • Mix in the diced tomatoes, tomato puree, garlic powder, and ketchup. After everything is well combined, let it continue to simmer for a few minutes. Add the meat (previously cooked and shredded) and mix.
  • Add the chipotle. (For the kids and those that do not like to eat spicy, I tend to set aside some of the stew before this step.) Season with salt and pepper to taste. Continue to simmer on low heat for 5 more minutes.
  • Serve as a main dish, along with corn tostadas and some refried black beans to make a complete meal. Enjoy!

Notes

  • To cook the pork meat, place the pieces of meat in a large pot and cover with water. Season with salt and add ¼ of an onion, 2 garlic cloves, and one bay leaf. Cook over medium heat for 50 minutes or until the meat is soft and can be easily shredded.
  • If you prefer to prepare this recipe with beef, then use ½ kg of skirt steak and cook in the same way as you would the pork meat. To prepare the recipe with chicken, use one large chicken breast.
  • If you would like to make this stew spicier, simply add more chipotle peppers.
  • Carne polaca( Mexican style polish meat) can be kept refrigerated for 2 days without losing its flavor, in case you want to prepare it ahead of time.

Nutrition

Calories: 213kcalCarbohydrates: 24gProtein: 18gFat: 5gSaturated Fat: 2gCholesterol: 50mgSodium: 532mgPotassium: 946mgFiber: 3gSugar: 16gVitamin A: 765IUVitamin C: 19.9mgCalcium: 64mgIron: 3.4mg
Tried this recipe?Let us know how it was!

More Pork

  • Pulled pork sandwich achiote
    Shredded Pork in Achiote Sandwich
  • spicy pork short ribs
    Country Style Pork Ribs in a Spicy Tomato Sauce
  • Seasoned Pork Chops
    Easy seasoned pork chops
  • Chiapas Style Pork
    Cochito al Horno

Reader Interactions

Comments

    Leave a Reply & Rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Eric Lewis

    April 22, 2020 at 5:40 am

    In the southern states of Mexico, the families tend to be so large that hosting a reunion could provoke a meltdown in the kitchen. The simplicity of this dish makes it a great tool for feeding many people without a lot of hassle. Thanks for the article.

    Reply
  2. Grace G.

    May 02, 2019 at 4:12 pm

    5 stars
    My mom used to make this for use. Thank you for sharing this recipe.

    Reply
    • mmartinez

      May 02, 2019 at 5:58 pm

      Hello Grace,
      I hope you make this Mexican Polish Meat.

      Reply

Primary Sidebar

About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
Read more...

Order your copy now!

Mexican Cookbook
The Mexican Home Kitchen Cookbook

Aguas Frescas

  • Two glasses with pitaya agua fresca next to fresh pitayas.
    Pitaya Agua Fresca
  • Two glasses with Mexican plum agua fresca.
    Mexican Plum Agua Fresca
  • Agua de tamarindo (Tamarind drink) served in a glass with ice.
    Agua de Tamarindo
  • Guava guayaba Drink
    Guava Agua Fresca Drink

Recipes for tamales

  • Vegan tamales served in a platter
    Vegan Tamales
  • Beef Tamales recipe
    Homemade Beef Tamales Recipe
  • Chocolate Tamal recipe - 1
    Chocolate Tamales
  • Savory Sweet Corn Tamales -1
    Sweet Corn Tamales With Pork

As featured in:

Footer

About

ABOUT
PRIVACY POLICY
USER SERVICE AGREEMENT
ACCESSIBILITY STATEMENT

Newsletter

SIGN UP FOR EMAILS AND UPDATES!

Follow / Contact

FACEBOOK
INSTAGRAM
PINTEREST
CONTACT

COPYRIGHT © 2023 · MEXICO IN MY KITCHEN