• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 8
    OK

    Puchero (Beef and Vegetable Soup)

    Puchero, or Mole de Olla, is a popular Mexican dish. Beefy broth studded with vegetables, chunks of tender beef, and bone marrow is a satisfying yet light meal, perfect for those fall days.


    Ingredients
    1
    pound
    stewing beef, including marrow bone
    2
    cloves
    garlic
    1
    small onion, thinly sliced
    4
    small carrots, peeled and sliced 1/4 inch thick
    2
    white potatoes, peeled and cut into 1/2 inch dice
    2
    stalks celery, sliced 1/4 inch thick
    2
    cobs corn, cut into 2 inch rounds
    2
    cups
    cabbage, sliced
    1
    chayote squash, peeled and cut into 1/2 inch dice
    2
    zucchini, quartered lengthwise and cut into 1/2 inch pieces
    2
    thick cilantro stalks
    2
    mint stalks
    2
    cups
    green beans, cut into 1 inch pieces
    *
    salt to taste
    1
    lime, cut into wedges
    Directions
    In Dutch oven, place meat, 1 teaspoon kosher salt, 2 cloves garlic and 4 quarts water.
    Bring to a simmer, and then cook slowly, skimming foam as it rises to the top as it cooks for 1 1/2 - 2 hours. Remove garlic cloves.
    Add onion, carrots, potatoes, celery, corn, cabbage, chayote, zucchini, cilantro, and mint stalks.
    Cook for another 15 minutes and add the green beans. Cook another 5-10 minutes or until all vegetables are soft.
    Serve hot, with a slice of lime and corn tortillas on the side.

    The base number of servings for this recipe is 8
    OK

    Categories 

    ClassicSoup

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