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.
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