Puchero

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== Description ==
Meat and vegetable stew
== Ingredients ==
* 2 pounds stewing beef (preferably chuck)), in 1 large piece
* 2 pounds stewing veal or pork, preferably in 1 piece
* 2 bay leaves
* 2 onions, chopped
* cloves from 1 head of garlic, peeled, coarsely chopped
* 2 tablespoons chopped cilantro
* 3 carrots, sliced
* 2 celery stalks, diced
* 2 or 3 bouillon cubes
* 1 chorizo sausage, skinned, crumbled
* 1 chicken, cut into serving pieces
* 8 tomatoes, chopped
* ½ to 1 guajillo chile, soaked and puréed
* ground cumin, to taste
* grated rind of ½ orange
* 1 sweet potato (or chunk of pumpkin or other winter squash), peeled, cut into chunks
* 2 zucchini, cut into bite-size pieces
* ½ cabbage, thinly sliced, blanched
* 3 ears of corn, husked, each broken into 3 pieces
* 1 apple, cored, cut into bite- size pieces
* 2 turnips, quartered (optional)
* 10 pitted prunes
* juice of 1 to 2 oranges
* ¼ teaspoon cinnamon, or to taste
* pinch powdered ginger
* 8 ounces green beans
* 14 ounces cooked drained chickpeas
* salt
* 4 ounces thin pasta, rice or orzo, cooked
* 6 green onions, trimmed, thinly sliced
* 2 pounds creamer potatoes, boiled until tender
=== Vinaigrette ===
* olive oil
* vinegar
* crushed garlic)
=== Accompaniments ===
* chipotle-tomato salsa
* guacamole (optional)
* chopped cilantro leaves
* Argentinean pumpkin-chile sauce
== Directions ==
# Combine beef, veal or pork, the bay leaves, onions, garlic, cilantro, carrot and celery in a large pot and fill with water.
# Bring to a boil, then reduce heat to a simmer. Skim the scum that rises to the surface.
# Add bouillon cubes and cook for 1 hour, or until meat starts to become tender.
# Add chorizo, chicken, tomatoes, chile, cumin and orange rind; cook for 30 minutes.
# Skim off fat.
# Add sweet potato, zucchini, cabbage, corn, apple, turnips, prunes, orange juice, cinnamon and ginger; simmer 15 minutes, or until the zucchini is tender.
# Add green beans and chickpeas and heat through (the beans should be al dente; tender, but green, not gray).
# Season to taste with salt and skim off all surface fat.
# Serve in two courses: as a first course, ladle the hot broth over cooked pasta and garnish with sliced green onions.
# For main course, arrange the tender meats on a platter and carve.
# Dress vegetables with garlic vinaigrette and serve as an accompaniment, along with boiled potatoes.
# Offer salsa, guacamole, chopped onions, cilantro, and/or pumpkin sauce at the table.
# Serves 4, with leftovers for 3 or 4 more meals to store leftovers: refrigerate leftover meats and vegetables in their broth overnight.
# The next day, discard the layer of fat on the surface.
# Remove large pieces of meat and wrap tight; refrigerate for up to 5 days or freeze for up to 2 months.
# Ladle vegetables (keep chickpeas separate) into covered containers and store in refrigerator for up to 5 days.
# Strain broth into a clean container; refrigerate for up to 1 week (I recommend boiling it once or twice during the week, then straining it into a clean pot), or freeze for 2 to 4 months.
Category:Apple Recipes
Category:Beef Recipes
Category:Cabbage Recipes
Category:Chicken Recipes
Category:Chickpea Recipes
Category:Chile pepper Recipes
Category:Chorizo Recipes
Category:Corn Recipes
Category:Green bean Recipes
Category:Guajillo chile Recipes