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.
Ingredients
- 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
Garnishes
- 1 cup radishes, sliced
- 4 limes, quartered
- 1 avocado, cubed
- 1 red onion, chopped
- Salsa
Method
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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.
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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.
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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.
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4
Add tender vegetables 15 minutes later. Remove from heat when vegetables are cooked.
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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
