Total Steps
9
Ingredients
24
Tools Needed
2
Ingredients
- 1 large carrot
- 2 small turnips
- 2 limes
- 1 small cabbage
- 3 peaches
- 2 quarts chicken broth
- 2 pears
- 1 teaspoon salt
- 3 tablespoons oil(optional)
- 1 split veal knuckle
- teaspoon pepper
- 3 cloves garlic
- teaspoon crushed coriander seeds
- 1 large onion
- 3 barely ripe bananas
- 1 pound ham
- 2 white potatoes, boiled in jackets
- 3 pounds chicken
- 1 cup chickpeas
- 2 small zucchini
- 1 pound boneless lamb
- 2 small sweet potatoes
- 1 pound boneless beef
- 1 cup corn cut from the cob
Instructions
Step 1
"Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to <a href="/technique/Y6MVNCHX/serve">serve</a> 8 for dinner, with some left over for lunch the following day."
Step 2
Place the chick peas in a kettle, cover with broth, and <a href="/technique/NM2HN7TN/soak">soak</a> overnight.
Step 3
<a href="/technique/XZBDDD5G/cut">Cut</a> the lamb and beef into 2-inch cubes, <a href="/technique/XZBDDD5G/cut">cut</a> the chicken into <a href="/technique/Y6MVNCHX/serving">serving</a> pieces, and dice the ham. <a href="/technique/RSDQ7YW8/peel">Peel</a> and <a href="/technique/3JDX2Q84/slice">slice</a> the onion and garlic. Combine the drained chick peas, all the meats, the veal knuckle, onion, garlic, and <a href="/technique/DPSVTKVY/salt">salt</a> in a large soup kettle. Cover with 2 quarts of cold water and bring to a full <a href="/technique/W7VKDJHH/boil">boil.</a> <a href="/technique/V7ZY4CRW/skim">Skim</a> off the froth. Lower the <a href="/technique/XZFHRHHF/heat">heat</a>, cover, and <a href="/technique/GFSF4J5F/simmer">simmer</a> for 45 minutes.
Step 4
<a href="/technique/XZBDDD5G/cut">Cut</a> the cabbage into eight wedges. <a href="/technique/RSDQ7YW8/peel">Peel</a> and <a href="/technique/3JDX2Q84/slice">slice</a> the turnips and <a href="/technique/VYSXFJY6/carrots">carrot</a>.
Step 5
<a href="/technique/3JDX2Q84/slice">Slice</a> the zucchini. <a href="/technique/RSDQ7YW8/peel">Peel</a> and dice the sweet potatoes. <a href="/technique/XZBDDD5G/cut">Cut</a> the corn from the cob. Add the cabbage, turnips, <a href="/technique/VYSXFJY6/carrots">carrot</a>, zucchini, sweet potatoes, and corn to the kettle. Cover and <a href="/technique/GFSF4J5F/simmer">simmer</a> about 20 minutes or until meats and vegetables are tender.
Step 6
<a href="/technique/RSDQ7YW8/peel">Peel</a> the <a href="/technique/W7VKDJHH/boiled">boiled</a> white potatoes and <a href="/technique/XZBDDD5G/cut">cut</a> into thick <a href="/technique/3JDX2Q84/slice">slices.</a> <a href="/technique/RSDQ7YW8/peel">Peel</a> bananas and <a href="/technique/XZBDDD5G/cut">cut</a> into 2-inch <a href="/technique/3JDX2Q84/slice">slices.</a> Saute potatoes, sprinkled with <a href="/technique/LTSH5D6W/crushed">crushed</a> coriander <a href="/technique/FYFCQVPR/seed">seeds</a> and pepper in oil. Remove the potato <a href="/technique/3JDX2Q84/slice">slices</a> with a slotted <a href="/technique/NX588QBK/spoon">spoon</a>.
Step 7
Keep <a href="/technique/FVYNJCCW/warm">warm.</a> In the same oil saute the bananas until golden. Keep <a href="/technique/FVYNJCCW/warm">warm</a> with the potatoes.
Step 8
<a href="/technique/RSDQ7YW8/peel">Peel</a>, <a href="/technique/7RTG3XPP/core">core</a>, and <a href="/technique/3JDX2Q84/slice">slice</a> the pears and peaches. Put in a small pan with a little water and <a href="/technique/SNDRKPSQ/poach">poach</a> for 10 minutes. Do not overcook. Drain the fruit.
Step 9
Adjust the <a href="/technique/MYJ2HRB7/seasoning">seasonings.</a> <a href="/technique/Y6MVNCHX/serve">Serve</a> each bowl of soup with the <a href="/technique/QDWRNXYW/juice">juice</a> from one lime wedge and a Tbsp. of Guacamole.