Puchero

Yield: 6 Servings

Ingredients:

1/2 c Chickpeas
2 sm Zucchini
1/4 lb Boneless lamb
2 sm Sweet potatoes
1/4 lb Boneless beef
1 c Corn cut from the cob
3 lb Chicken
2 White potatoes boiled in -jackets
1/2 lb Ham
3 Barely ripe bananas
1 lg Onion
1/2 ts Coriander seeds crushed
3 Cloves garlic
1/4 ts Pepper
1 Veal knuckle split
3 tb Oil (or butter)
1 ts Salt
2 Pears
2 qt Chicken broth
3 Peaches
1/2 sm Cabbage
2 Limes
2 sm Turnips
1 lg Carrot

Instructions:

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. From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett