Recipe ingredients
- 1/2 cup chickpeas
- 2 small zucchini
- 1/4 pound boneless lamb
- 2 small sweet potatoes
- 1/4 pound boneless beef
- 1 cup corn cut from the cob
- 3 pound chicken
- 2 white potatoes, boiled in jackets
- 1/2 pound ham
- 3 barely ripe bananas
- 1 large onion
- 1/2 teaspoon coriander seeds, crushed
- 3 cloves garlic
- 1/4 teaspoon pepper
- 1 veal knuckle, split
- 3 tablespoon oil
- 1 teaspoon salt
- 2 pears
- 2 quart chicken broth
- 3 peaches
- 1/2 small cabbage
- 2 limes
- 2 small turnips
- 1 large carrot
Recipe method
- 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 tablespoon of guacamole.
Other mexican recipes:
Puchero recipe
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