Mexican cuisine · Soups & Stews

Puchero Mexicano

Large beef stew with chickpeas, cabbage, corn and plantain — broth and filling served separately at the table.

Ingredients · for 6 servings

• 1.5 kg beef
• 250 g chickpeas (dried)
• 1/2 white cabbage
• 3 corn cobs (or 300 g corn kernels)
• 2 chayotes
• 1 plantain (or a very firm banana)
• 3 carrots
• 2 potatoes
• 1 white onion
• 6 cloves garlic
• 2 limes
• Salt, pepper

Instructions

1. Soak the chickpeas overnight in cold water, then drain and rinse the next day.
2. Cut the beef into large cubes of about 5 cm, put it in a pot with the halved onion, the garlic cloves and 3 l cold water, bring to a boil and carefully skim off the foam.
3. Add the chickpeas, cover and simmer over low heat for 90 min., until the meat and chickpeas are tender; only then season generously with salt and pepper.
4. Cut the carrots into thick pieces, the potatoes into quarters, the chayotes into wedges and the corn cobs into 3 cm rounds; add everything and cook along for 20 min.
5. Cut the cabbage into wide wedges and the plantain into 2 cm thick slices, add them and cook for another 12 min., until the cabbage is tender but not falling apart.
6. Ladle off the broth and serve it as a first course in cups, then serve the meat and vegetables on a large platter with lime wedges.