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Boliche (Cuban-Style Chorizo-Stuffed Pot Roast)
Recipes
Boliche (Cuban-Style Chorizo-Stuffed Pot Roast)
8 servings
5 hours, 30 minutes total (Active 30 minutes)

Ingredients

  • 2 large sweet onions
  • 8 cloves garlic
  • 1 cup stuffed Spanish olives, divided
  • 3 links fresh chorizo
  • 1 boneless chuck (or eye round) roast (3–4 lb)
  • Cooking twine
  • 1 teaspoon ground oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon adobo seasoning
  • Large zip-top bag
  • ¼ cup mojo marinade
  • 3 tablespoons olive oil
  • 1 cup dry white wine
  • 2 cups water
  • 1 (8 oz) can tomato sauce
  • 1 tablespoon beef bouillon base
  • 1 bay leaf
  • Cooked white rice (optional, for serving)
  • Black beans (optional, for serving)
  • Maduros (optional, for serving)

Steps

    1. Slice onions thinly; crush garlic. Chop ½ cup olives coarsely and place in medium bowl. Remove chorizos from casings; add to bowl with olives and mix until blended. Cut 3-inch-deep incision lengthwise along side of roast, forming a pocket. Stuff with chorizo mixture; tie roast closed with twine.
    2. Coat roast with oregano, cumin, and adobo seasoning. Place in zip-top bag (wash hands); add mojo marinade, seal bag, and chill 2 hours (or overnight).
    3. Preheat oven to 325°F. Preheat large Dutch oven on medium-high 2–3 minutes. Place oil in Dutch oven, then add roast; cook 8 minutes, turning occasionally, or until browned. Stir in onions and garlic. Cook 2–3 minutes until onions begin to soften. Add wine, water, tomato sauce, bouillon base, bay leaf, and remaining ½ cup olives. Bring to a simmer. Cover and cook 2–2 ½ hours until fork-tender and 210°F.
    4. Remove from heat and let stand covered 30 minutes, then uncover, skim fat from surface of liquid, and remove bay leaf. Cut roast into 1-inch-thick slices; serve with braising liquid, white rice, black beans, and maduros, if using.
    Chef's Tip: Eye round roast is the cut traditionally used for boliche, but its leanness means it has a tendency to shred. Chuck roast will yield a moister, more sliceable result.

Amount per ⅛ recipe serving: Calories 730, Total Fat 48g, Sat Fat 16g, Trans Fat 0g, Chol 200mg, Sodium 1940mg, Total Carb 12g, Fiber 1g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 51g, Vitamin D 6%, Calc 4%, Iron 20%, Potassium 15%