Puchero Recipe
Ingredients:
1/2 c of chickpeas
2 pcs of zucchini (small); sliced
1/4 lb of lamb (boneless); cubed to 2-inches
2 pcs of sweet potatoes (small); peeled and diced
1/4 lb of beef (boneless)
1 c of corn (cut from the cob)
3 lb of chicken; cut to chunks
2 pcs of potatoes (white, boiled in jackets); peeled and cut to thick slices
1/2 lb of ham; diced
3 pcs of bananas (barely ripe); peeled and cut to 2-inch slices
1 pc of onion (large); peeled and sliced
1/2 tsp of coriander (seeds); crushed
3 pcs of garlic cloves; peeled and sliced
1/4 tsp of pepper (black)
1 pc of veal knuckle (split)
3 Tbsps of oil or butter
1 tsp of salt
2 pcs of pears
8 c of broth (chicken)
3 pcs of peaches; peeled, cored, and sliced
1/2 pc of cabbage (small); cut to 8 wedges
2 pcs of limes; peeled, cored, and sliced
2 pcs of turnips (small); peeled and sliced
1 pc of carrot (large); peeled and sliced
Instructions:
Place chickpeas on a kettle and cover broth on them; soak for over a night. Combine meats, (veal) knuckle, drained, chickpeas, salt, garlic, and onion on a (soup) kettle; add 8 cups (cold) water, to cover the ingredients. Let it boil and skim its froth off. Reduce heat and cover; simmer it for forty-five mins.
Add cabbage, carrot, turnips, (sweet) potatoes, corn, and zucchini; cover then simmer it for another 20 mins or till vegetables and meat becomes tender. Saute the sliced potatoes with oil and sprinkle pepper and coriander. Take them out and place on a warmed plate; keep them warm. Saute bananas on used oil and skillet till golden; transfer on the plate with potatoes then keep them warm.
Place peaches and pears on a pan; add small amount of water. Poach them for ten mins; don’t overcook. When done, drain them and adjust seasonings as desired. Serve on individuals soup bowl with lime juice and one tablespoon guacamole.
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