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Yucatan puchero

Yucatan Puchero

We chose to leave out the chickpeas that are traditionally in this puchero recipe. If you like, add two cups of chickpeas towards the end of cooking.


  • 2 lb bone-in beef shank
  • 2 lb pork shoulder
  • 1 turkey drumstick or 3 chicken drumsticks
  • 1 head garlic
  • 1 onion
  • 1 tsp cinnamon, ground
  • 12 black peppercorns, ground
  • 1 tsp oregano
  • 1 pinch saffron or ½ tsp ground turmeric
  • 1 bunch cilantro
  • 3 Tbsp dried mint
  • Salt to taste
  • 1 chayote
  • 2 large carrots
  • ½ squash
  • ¼ green cabbage
  • 3 ears corn (opt.)
  • 2 sweet potatoes
  • 1-2 green plantains


  • 1 cup radishes, sliced
  • 4 limes, quartered
  • 1 avocado, cubed
  • 1 red onion, chopped
  • Salsa


  1. 1

    Rinse beef, pork and turkey in cold running water. Place them in a large pot with 20 cups of water. Bring to a boil. If you use chicken instead of turkey, add after cooking for 45 minutes.

  2. 2

    Grill onion and garlic in a dry pan on medium-high heat. Skim the stock when it comes to a boil. Add onion and garlic when they are well-cooked. Add spices and the stems from the cilantro and mint. Salt to taste and simmer for around 1½ hours.  

  3. 3

    Remove the cilantro, onion and garlic from the pot. Add raw vegetables, starting with the ones that take the longest to cook like carrots and plantains.

  4. 4

    Add tender vegetables 15 minutes later. Remove from heat when vegetables are cooked.

  5. 5

    Serve in bowls. Garnish with radish, cilantro, avocado, onion and lime quarters. Salt if needed. Serve with salsa.

A variation of the Gaspesian Pot-au-feu from The Spice Trekkers Cook at Home