*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
      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       t            Salt
    2                    Pears
    2       qt           Chicken broth
    3                    Peaches
      1/2   sm           Cabbage
    2                    Limes
    2       sm           Turnips
    1       lg           Carrot
   “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
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