What's for dinner? Puchero - a Mexican stew - served with tortillas, avocado slices and coriander or parsley or cilantro

PUCHERO

Make in large crock pot or very large pot. Or better yet, 1/2 the recipe.

Extras for us is what's for lunch.

Serves 8-10

1 lb boneless lean round of cubed beef

2 pieces of beef bone marrow

1 large chopped onion

1 clove minced garlic

12 peppercorns

1  3lb chicken cut into pieces or shredded (since I'm allergic, I left this out today)

1/2 lb cubed smoked ham

1/2 lb cooked chorizo

2 t salt

4 medium potatoes, peeled & diced

4 large thinly sliced carrots

1 C cut green beans

1 C corn

2 large zucchini, chopped

1 large plantain, sliced thinly

2 cans garbanzo beans, drained

2 avocados, peeled and diced

1/3 C fresh coriander or parsley or cilantro, chopped

Lime slices, optional

Put beef, marrow bone, onion, garlic & peppercorns in a large pot. Cover with water and simmer slowly for 45 min.

Remove marrow from bones.

Give the bones to the dogs or place in Ziploc then freezer to give the dogs treats at a later date.

Add chicken, ham, chorizo, salt, potatoes and more water if needed to keep meat covered. Bring to boil then simmer slowly for 25 min.

Add carrots, plantains and green beans. Simmer 15 min more.

I had to transfer everything to a crock pot at this point b/c my Dutch oven wasn't large enough. Then add corn and zucchini. Cook 5 min more.

Add garbanzo beans & cook 5 more min. Pour into bowls and garnish with avocado slices and coriander or parsley.

If you'd like, offer everyone lime slices to squeeze on top of soup.

I served my family this with tortillas. It would be good with cornbread or tortilla chips as well.