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Domingo's Puchero




Source of Recipe


1World Recipe


Recipe Introduction


This one-pot dish is served as two courses. Traditionally, each diner mashes the vegetables with a fork and sprinkles them with lemon juice (or vinegar), olive oil, salt, and pepper. Following the main course, the broth is reheated and served as a soup.



List of Ingredients




• 3 to 4 tablespoons vegetable oil, olive preferred
• 4 onions, 2 finely chopped, 2 whole
• 2 red bell peppers, stems and seeds removed, finely chopped
• 2- to 3-pound chuck roast, cut in 4 to 6 pieces
• 3 to 4 quarts water
• 1 head cabbage, cut in half
• 2 yams, peeled, cut in half
• 8 medium carrots, peeled
• 4 potatoes, peeled
• 1 acorn squash, peeled and quartered
• 2 whole ají p-p chiles, or substitute piquin (or more, to taste)
• Salt and freshly ground black pepper to taste
• 2 ears fresh corn, broken in half
• Lemon juice and olive oil for garnish


Recipe



Heat the oil in a large pot and saute the chopped onions and bell peppers until soft. Add the beef, 2 quarts of water, cover and simmer over low heat for 2 hours.

Add the cabbage, whole onions, yams, carrots, potatoes, squash, chile, and salt and pepper, and continue to simmer for 45 minutes, adding more water as needed. Add the corn and cook 20 minutes more.

Remove the chiles and discard. Remove the meat and vegetables and reserve the broth. Cut the whole onions in half.

Place the beef on individual plates and surround it with the vegetables. Serve with lemon juice and olive oil on the side. Following the main course, reheat broth and serve as a soup.

Yield: 4 to 6 servings