Puchero

Photo: flickr user liss_mcbovzla

Ingredients

cup Chickpeas

2 smalls Zucchini

pound Boneless lamb

2 smalls Sweet potatoes

pound Boneless beef

1 cup Corn cut from the cob

3 pounds Chicken

2 White potatoes, boiled in jackets

pound Ham

3 Barely ripe bananas

1 lrg Onion

teaspoon Coriander seeds, crushed

3 Cloves garlic

teaspoon Pepper

1 Veal knuckle, split

3 tablespoons Oil (or butter)

1 teaspoon Salt

2 Pears

2 quarts Chicken broth

3 Peaches

small Cabbage

2 Limes

2 smalls Turnips

1 lrg Carrot

Preparation

"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 serve 8 for dinner, with some left over for lunch the following day."

Place the chick peas in a kettle, cover with broth, and soak overnight.

Cut the lamb and beef into 2-inch cubes, cut the chicken into serving pieces, and dice the ham. Peel and slice the onion and garlic. Combine the drained chick peas, all the meats, the veal knuckle, onion, garlic, and salt in a large soup kettle. Cover with 2 quarts of cold water and bring to a full boil. Skim off the froth. Lower the heat, cover, and simmer for 45 minutes.

Cut the cabbage into eight wedges. Peel and slice the turnips and carrot.

Slice the zucchini. Peel and dice the sweet potatoes. Cut the corn from the cob. Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to the kettle. Cover and simmer about 20 minutes or until meats and vegetables are tender.

Peel the boiled white potatoes and cut into thick slices. Peel bananas and cut into 2-inch slices. Saute potatoes, sprinkled with crushed coriander seeds and pepper in oil. Remove the potato slices with a slotted spoon.

Keep warm. In the same oil saute the bananas until golden. Keep warm with the potatoes.

Peel, core, and slice the pears and peaches. Put in a small pan with a little water and poach for 10 minutes. Do not overcook. Drain the fruit.

Adjust the seasonings. Serve each bowl of soup with the juice from one lime wedge and a Tbsp. of Guacamole.