Puchero

Description
Meat and vegetable stew

Ingredients

 * 2 pounds stewing beef (preferably chuck)), in 1 large piece
 * 2 pounds stewing veal or pork, preferably in 1 piece
 * 2 bay leaves
 * 2 onions, chopped
 * cloves from 1 head of garlic, peeled, coarsely chopped
 * 2 tablespoons chopped cilantro
 * 3 carrots, sliced
 * 2 celery stalks, diced
 * 2 or 3 bouillon cubes
 * 1 chorizo sausage, skinned, crumbled
 * 1 chicken, cut into serving pieces
 * 8 tomatoes, chopped
 * ½ to 1 guajillo chile, soaked and puréed
 * ground cumin, to taste
 * grated rind of ½ orange
 * 1 sweet potato (or chunk of pumpkin or other winter squash), peeled, cut into chunks
 * 2 zucchini, cut into bite-size pieces
 * ½ cabbage, thinly sliced, blanched
 * 3 ears of corn, husked, each broken into 3 pieces
 * 1 apple, cored, cut into bite- size pieces
 * 2 turnips, quartered (optional)
 * 10 pitted prunes
 * juice of 1 to 2 oranges
 * ¼ teaspoon cinnamon, or to taste
 * pinch powdered ginger
 * 8 ounces green beans
 * 14 ounces cooked drained chickpeas
 * salt
 * 4 ounces thin pasta, rice or orzo, cooked
 * 6 green onions, trimmed, thinly sliced
 * 2 pounds creamer potatoes, boiled until tender

Vinaigrette

 * olive oil
 * vinegar
 * crushed garlic)

Accompaniments

 * chipotle-tomato salsa
 * guacamole (optional)
 * chopped cilantro leaves
 * Argentinean pumpkin-chile sauce

Directions

 * 1) Combine beef, veal or pork, the bay leaves, onions, garlic, cilantro, carrot and celery in a large pot and fill with water.
 * 2) Bring to a boil, then reduce heat to a simmer. Skim the scum that rises to the surface.
 * 3) Add bouillon cubes and cook for 1 hour, or until meat starts to become tender.
 * 4) Add chorizo, chicken, tomatoes, chile, cumin and orange rind; cook for 30 minutes.
 * 5) Skim off fat.
 * 6) Add sweet potato, zucchini, cabbage, corn, apple, turnips, prunes, orange juice, cinnamon and ginger; simmer 15 minutes, or until the zucchini is tender.
 * 7) Add green beans and chickpeas and heat through (the beans should be al dente; tender, but green, not gray).
 * 8) Season to taste with salt and skim off all surface fat.
 * 9) Serve in two courses: as a first course, ladle the hot broth over cooked pasta and garnish with sliced green onions.
 * 10) For main course, arrange the tender meats on a platter and carve.
 * 11) Dress vegetables with garlic vinaigrette and serve as an accompaniment, along with boiled potatoes.
 * 12) Offer salsa, guacamole, chopped onions, cilantro, and/or pumpkin sauce at the table.
 * 13) Serves 4, with leftovers for 3 or 4 more meals to store leftovers: refrigerate leftover meats and vegetables in their broth overnight.
 * 14) The next day, discard the layer of fat on the surface.
 * 15) Remove large pieces of meat and wrap tight; refrigerate for up to 5 days or freeze for up to 2 months.
 * 16) Ladle vegetables (keep chickpeas separate) into covered containers and store in refrigerator for up to 5 days.
 * 17) Strain broth into a clean container; refrigerate for up to 1 week (I recommend boiling it once or twice during the week, then straining it into a clean pot), or freeze for 2 to 4 months.