BEEF PUCHERO (A MEXICAN STEW WITH HOMINY & VEGETABLES)
I had the opportunity to live near Mexico. I learned to cook many dishes from friends. This is just one type of Puchero. The flavors are more intense if you refrigerate,then heat.Two methods of cooking. For large groups the slow method. For small groups, cut in half or thirds and put all in a pressure cooker. Dinner in less than an hour for fast method.
Provided by Montana Heart Song
Categories Stew
Time 3h30m
Yield 10-15 serving(s)
Number Of Ingredients 17
Steps:
- Slow method for Large Groups:.
- In large stockpot,add beef, veal and knuckle bone. (ask butcher to save you one).
- Fill with cold water just to cover, no more.
- Add salt, cumin and chili powder.
- Cover and cook to a boil for 10 minutes.
- Skim the white scum from water.
- Add tomatoes and hominy to stockpot with juices. Add sugar. Stir.
- In old clean pillowcase or cheescloth bag, layer the vegetables in the order given, starting with corn ending with chili peppers.
- Take one lemon half, squeeze the juice out, as much as you can get, place the lemon cut side down.Add the apple slices and squeeze juice from other lemon half.Pul the lemon half in the sack. Close the sack with twist tie or string.
- Simmer on low heat for 3 hours.
- Dump out the vegies on a large platter and cut in serving pieces.
- Serve meat and juice in a large tureen.
- Serve with tortillas, mexican hot chocolate or beer.
- Fast method:.
- Place everything in a pressure cooker except the apple slices. Cook at 15 pounds pressure for 20 minutes. Take off burner and let steam decrease. After pressure is gone, release lid, and spoon out vegetables on platter, serve meat and broth in a tureen.
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kingjulius anderson
[email protected]This stew is a great way to warm up on a cold day. It's also very filling and satisfying.
didar alif
[email protected]I love the simplicity of this recipe. It's easy to make and the ingredients are easy to find.
Rahman Jutt
[email protected]This stew is a great way to use up leftover beef. It's also a very economical meal, which is always a plus.
achola juliet
[email protected]I've made this stew several times and it's always a hit. The flavors are amazing and the beef is always so tender. It's a great recipe for a special occasion or a weeknight meal.
Vanessa Pitts
[email protected]This stew is my go-to comfort food. It's always so warm and flavorful. I love serving it with a side of crusty bread to soak up all the delicious broth.
Zohaib Rajpoot
[email protected]I love this stew! It's so easy to make and always turns out delicious. The beef is always tender and the vegetables are perfectly cooked.
Tumwesigye Timothy
[email protected]This recipe is a keeper! The beef was fall-apart tender and the broth was so flavorful. I served it with rice and beans and it was a delicious and satisfying meal.
Hamzy Hamza
[email protected]I made this stew for a potluck and it was a big hit. Everyone loved the unique flavor combination. I will definitely be making this again.
Danni Baugher
[email protected]This stew was easy to make and packed with flavor. I loved the combination of beef, hominy, and vegetables. It was a great way to warm up on a cold night.
Ms Nadiya
[email protected]I followed the recipe exactly and it turned out perfectly. The beef was tender and flavorful, and the broth was rich and flavorful. I served it over rice and it was a delicious and satisfying meal.
Arham King
[email protected]This beef puchero was a hit with my family! The flavors were so rich and delicious, and the hominy and vegetables added a great texture and flavor contrast. I will definitely be making this again soon.