|
|
Missing an Ingredient? www.UKFoodOnline.co.uk |
|
|
Mexican Name: Puchero del Valle de Mexico
Serves 4 Hot Beef Pork Pulses Vegetables Main Course Dairy free Eggless Mexico Nth American North America
Ingredients 150g/+5oz Chick
Peas, pre-soaked in water overnight
1. Drain the chick peas and place them in a large stockpot together with the pork leg, stewing beef, marrow bone, bay leaves, peppercorns, 3 cloves of the garlic and one of the onions.
2. Cover with cold water, bring to the boil, then reduce the heat, partially cover and cook for 1 hour, stirring from time to time.
3. 20 minutes before the end of the meat cooking time, place the remaining onion (chopped), garlic, tomatoes, chilies and coriander seeds in a food processor and process until relatively smooth.
4. Heat the olive oil in a small saucepan, add the tomato mixture and cook over medium heat 15 minutes.
5. Add the tomato mixture to the meat together with the ham, chorizo, potatoes, carrots, sweetcorn and sweet potatoes, season with salt, mix well, partially cover and continue to cook for a further 20 minutes.
6. Add the plantains to the pan and cook for a further 15 minutes. Serve hot.
More Pork/Bacon Recipes | General Pork Prep & Cooking Times | Pork Cuts
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
|