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Puchero - Spanish Meat and Bean Stew

Western.Chefs's picture
Ingredients
  Lima beans 1 Cup (16 tbs)
  Water 1 1⁄2 Cup (24 tbs) (As Required)
  Butter 2 Tablespoon
  Cooked ham 1 Pound, 1 inch pieces
  Pork shoulder 1 1⁄2 Pound, cooked and in 1 inch sizes
  Hot water 1 1⁄2 Cup (24 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Pepper 1⁄2 Teaspoon
  Bacon strips 6 , chopped and cooked
  Onions 4 Medium, chopped
  Green pepper 1 Medium, seeded and chopped
  Chopped celery 4 Cup (64 tbs)
  Bay leaf 1
  Cabbage head 1 Medium, 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Simmering
Interest: 
Holiday
Ingredient: 
Bean
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
4

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Your rating: None
4.35
Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 922 Calories from Fat 472

% Daily Value*

Total Fat 52 g80.7%

Saturated Fat 20.6 g103.2%

Trans Fat 0.2 g

Cholesterol 232.6 mg77.5%

Sodium 508.8 mg21.2%

Total Carbohydrates 42 g13.9%

Dietary Fiber 11.2 g44.9%

Sugars 16.8 g

Protein 70 g139.3%

Vitamin A 22.3% Vitamin C 185.7%

Calcium 21.3% Iron 32%

*Based on a 2000 Calorie diet

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Puchero - Spanish Meat And Bean Stew Recipe