Place dish in fridge to thaw overnight or for 24 hours.
Pour contents of container into a pot on the stove.
Place over medium-high heat, bring to a simmer, reduce to medium and cook for approximately 10 minutes, stirring every 2-3 minutes. Cook until hot and the stew reaches an internal temperature of 165°F.
Garnish with chopped fresh cilantro. Serve with Dominican Garlic Rice.
Make a night of it and stir up a batch of Chef Angelo’s Guava Cocktail!