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Yucatecan three-meat stew: Puchero yucateco de tres carnes by Karen Hursh Graber © 2000

Although the Yucatan is hardly associated with cool weather, this stew, which contains chicken along with the meat, is one of its most popular dishes. Sundays in Merida call to mind music in all the plazas, and puchero specials in the restaurants. The stew is served with a salpicon, something like a relish, which is the typical accompaniment toYucatecan main dishes.

Ingredients

  • 2 lbs. fresh pork hocks
  • 1 lb. beef stew meat, cut in cubes
  • 1 lb. beef marrow bones
  • 1 cup garbanzos, soaked in water to cover overnight
  • 4 black peppercorns
  • 4 allspice berries
  • 1 stick cinnamon
  • 1 teaspoon saffron
  • 1 medium white onion, peeled and roasted on a comal or griddle
  • 1 whole head garlic, roasted on a comal or griddle, then peeled
  • salt to taste
  • 2 chicken breasts, cut in quarters
  • 2 sprigs hierba buena
  • 2 sprigs cilantro
  • 2 yams, peeled and cubed
  • 2 plantains, peeled and sliced
  • 2 large carrots, peeled and sliced
  • 2 cobs of corn, cut into fourths
  • 2 chayotes, peeled and cubed
  • 1 small cabbage, cut into wedges

For the salpicon

  • 1/4 lb. radishes, finely chopped
  • 1 bunch cilantro, finely chopped
  • 1 large purple onion, finely chopped
  • 3/4 cup bitter orange juice, or mix sweet orange juice with vinegar

Place the pork hocks, beef and marrow bones in a large stockpot with 2 1/2 quarts water to cover, bring to a boil and skim off any foam.

Add the peppercorns, allspice, cinnamom, saffron, onion, garlic and salt to taste.

Lower heat and cook until the meat is almost tender.

Add the chicken, herbs, and vegetables and continue cooking until the meat is tender and the chicken and vegetables cooked through.

Mix the radishes, cilantro, onion and orange juice.

Serve the stew in deep bowls, making sure that each person has some of each kind of meat, accompanied by the salpicon, sliced avocado, white rice, and roasted habanero chiles if desired.

Serves 8.

Link to source articles
The humble cabbage: A Mexican cook's loyal friend
The world's most versatile stew: Puchero

 

Published or Updated on: January 1, 2000 by Karen Hursh Graber © 2000
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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