Totonac Stew

Western.Chefs's picture

Jan. 10, 2012

Ingredients

Garbanzos 1/2 Cup (8 tbs)
White beans 1/2 Cup (8 tbs)
Veal 1 Pound , cut
Lamb 1 Pound , cut
Pork loin 1 Pound , cut
Chicken 1 , cut
Ham slices 2 Large , cut
Chorizo slice 2
Garlic 6 Clove (30 gm) , minced
Water 1 Cup (16 tbs) (As Required)
Firm bananas 2 Large , unpeeled, sliced
Green beans 1 Cup (16 tbs)
Cabbage head 1/2 Medium , shredded
Summer squash 3 Small , sliced
Chayotes/Potatoes 3 Large , sliced
Onions 3 , sliced
Ground cumin 1/4 Teaspoon
Saffron 1/4 Teaspoon

Directions

GETTING READY

1. In a bowl soak garbanzos overnight.

2. Drain well.

MAKING

3. In a large kettle put the next 7 ingredients.

4. Cover with water.

5. Cook over medium heat for 3 hours.

6. Mix the remaining ingredients.

7. Add saffron and little water in the kettle.

8. Add broth and cook till the vegetables are tender.

SERVING

9. Serve Totonac stew in a soup bowl and serve with fresh hot bread.

Recipe Summary

Difficulty Level: Medium
Cook Time: 200 Minutes
Ready In: 200 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1907Calories from Fat 873

 % Daily Value*

Total Fat 97 g149.2%

Saturated Fat 34 g170%

Trans Fat 0 g

Cholesterol

Sodium 1070 mg44.58%

Total Carbohydrates 84 g28%

Dietary Fiber 19 g76%

Sugars 28 g

Protein 172 g344%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet