Puchero - Spanish Meat and Bean Stew Recipe
Ingredients
| Lima beans | 1 Cup (16 tbs) | |
| Water | ||
| Butter | 2 Tablespoon | |
| Cooked ham | 1 pound | |
| Pork shoulder - 1 1/2 pounds, cooked and in 1 inch sizes | ||
| Hot water | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Pepper | 1/2 Teaspoon | |
| Bacon strips | 6 | |
| Medium onions - 4, chopped | ||
| Medium green pepper - 1, seeded and chopped | ||
| Celery | 4 Cup (16 tbs), chopped | |
| Bay leaf | 1 | |
| Cabbage - 1 medium head, chopped | ||
Directions
GETTING READY
1. In a dish, combine beans and water to cover and soak overnight or quick-soak.
2. Do not drain.
MAKING
3. In a large pan, melt butter.
4. Brown ham and pork in butter for 10 minutes.
5. Add hot water, lemon juice, and pepper.
6. Simmer 1 hour.
7. Add next 5 ingredients and undrained beans.
8. Simmer 30 minutes more, or until vegetables are tender.
9. Add cabbage and continue to cook on low heat for 15 minutes or until cabbage is tender.
10. Remove bay leaf and discard.
SERVING
11. Serve puchero immediately.
1. In a dish, combine beans and water to cover and soak overnight or quick-soak.
2. Do not drain.
MAKING
3. In a large pan, melt butter.
4. Brown ham and pork in butter for 10 minutes.
5. Add hot water, lemon juice, and pepper.
6. Simmer 1 hour.
7. Add next 5 ingredients and undrained beans.
8. Simmer 30 minutes more, or until vegetables are tender.
9. Add cabbage and continue to cook on low heat for 15 minutes or until cabbage is tender.
10. Remove bay leaf and discard.
SERVING
11. Serve puchero immediately.
Chef
