Puerto Rican Canned Corned Beef Stew

Ingredients

• 1 small potato , peeled and cubed
• 2 tablespoons olive oil
• 0.5 cups sweet corn kernels
• 2 tablespoons sofrito
• 2 cloves garlic
• 1 can tomato sauce , 8 ounce
• 1 teaspoon dried oregano
• 1 large bay leaf
• 0.5 cups water
• 1 can corned beef , 12 ounce
• salt and ground black pepper to taste

Instructions

1. 1

   Gather the ingredients.

2. 2

   Bring a small pot of water to a boil. Add potato and cook, uncovered, until slightly tender, about 5 minutes. Drain.

3. 3

   Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes.

4. 4

   Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes.

5. 5

   Add water and bring to a boil. Reduce the heat to medium-low and stir in corned beef; cook until heated through, 6 to 8 minutes.