Puchero
A Mexican recipe for Puchero.
Ingredients
- 0.5 cup Chickpeas
- 2 small Zucchini
- 0.3 lb Boneless lamb
- 2 small Sweet potatoes
- 0.3 lb Boneless beef
- 1 cup Corn cut from the cob
- 3 lb Chicken
- 2 White potatoes, boiled in jackets
- 0.5 lb Ham
- 3 Barely ripe bananas
- 1 large Onion
- 0.5 tsp Coriander seeds, crushed
- 3 clove garlic
- 0.3 tsp Pepper
- 1 Veal knuckle, split
- 3 tbsp Oil, or butter
- 1 tsp Salt
- 2 Pears
- 2 quart Chicken broth
- 3 Peaches
- 0.5 small Cabbage
- 2 Limes
- 2 small Turnips
- 1 large Carrot
Instructions
- 1
Place the chick peas in a kettle, cover with broth, and soak overnight. Cut the lamb and beef into 2−inch cubes, cut the chicken into serving pieces, and dice the ham. Peel and slice the onion and garlic. Combine the drained chick peas, all the meats, the veal knuckle, onion, garlic, and salt in a large soup kettle. Cover with 2 quarts of cold water and bring to a full boil. Skim off the froth. Lower the heat, cover, and simmer for 45 minutes. Cut the cabbage into eight wedges. Peel and slice the turnips and carrot. Slice the zucchini. Peel and dice the sweet potatoes. Cut the corn from the cob. Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to the kettle. Cover and simmer about 20 minutes or until meats and vegetables are tender. Peel the boiled white potatoes and cut into thick slices. Peel bananas and