Central Mexico Meat Stew   HT  MC  Mexican  120mins plus soaking

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
225g/8oz Leg of Pork, cut into chunks
225g/8oz Stewing Beef, cut in chunks
1 Beef Marrow Bone
2 Bay Leaves
5 Black Peppercorns
6 Garlic Cloves
2 Onions, quartered
150g/+5oz Smoked Ham, diced
150g/+5oz Mexican Chorizo, fried and drained
225g/8oz Tomatoes, chopped
2 Ancho Chillies, deseeded
2 teasp Coriander Seeds
3 tbsp Olive Oil
1/2 Cabbage, cut into 4 wedges
2 large Potatoes, peeled and cut into 2.5cm/1-inch cubes
2 large Carrots, thickly sliced
1 Corn on the Cob, cut into 4 pieces
1 small Sweet Potato, peeled and cut into 2.5cm/1-inch cubes
1 Plantain, thickly sliced
Salt to taste

Instructions

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 

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