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
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.
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.
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
- 1/3 tsp 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:
- 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!
POLISH MEAT
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
- 1/3 tsp 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
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.
My mom used to make this for use. Thank you for sharing this recipe.
Hello Grace,
I hope you make this Mexican Polish Meat.