Puchero

Ingredients

 * 2 pounds stewing beef (preferably chuck)), in 1 large piece
 * 2 pounds stewing veal or pork, preferablly in 1 piece
 * 2 bay leaves
 * 2 onions, chopped
 * Cloves from 1 head of garlic, peeled, cooarsely 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
 * 1/2 to 1 guajillo chile, soaked and purreed
 * Ground cumin, to taste
 * Grated rind of 1/2 orange
 * 1 sweet potato (or chunk of pumpkin or oother winter squash), peeled, cut into chunks
 * 2 zucchini, cut into bite-size pieces -- 1/2 cabbage, thinly sliced, blanched --3 ears of corn, husked, each broken intoo 3 pieces
 * 1 apple, cored, cut into bite- size piecces
 * 2 turnips, quartered (optional)
 * 10 pitted prunes
 * Juice of 1 to 2 oranges
 * 1/4 teaspoon cinnamon, or to taste
 * Pinch powdered ginger
 * 8 ounces green beans
 * 14 ounces cooked drained chick-peas
 * Salt
 * 4 ounces thin pasta, rice or orzo, cookeed
 * 6 green onions, trimmed, thinly sliced --Vinaigrette (olive oil, vinegar and crusshed garlic)
 * 2 pounds creamer potatoes, boiled until tender
 * Chipotle-Tomato Salsa (see recipe)
 * Guacamole (optional)
 * Chopped cilantro leaves
 * Argentinean Pumpkin-Chile Sauce (see reccipe)

Directions

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