Puchero

Instructions

1. 1

   Place the chick peas in a kettle, cover with broth, and soak overnight.

2. 2

   Cut the lamb and beef into 2−inch cubes, cut the chicken into serving pieces, and dice the ham. Peel and slice the onion and garlic.

3. 3

   Combine the drained chick peas, all the meats, the veal knuckle, onion, garlic, and salt in a large soup kettle.

4. 4

   Cover with 2 quarts of cold water and bring to a full boil. Skim off the froth. Lower the heat, cover, and simmer for 45 minutes.

5. 5

   Cut the cabbage into eight wedges. Peel and slice the turnips and carrot. Slice the zucchini. Peel and dice the sweet potatoes. Cut the corn from the cob.

6. 6

   Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to the kettle. Cover and simmer about 20 minutes or until meats and vegetables are tender.

7. 7

   Peel the boiled white potatoes and cut into thick slices. Peel bananas and cut into 2−inch slices. Sauté potatoes, sprinkled with crushed coriander seeds and pepper in oil. Remove the potato slices with a slotted spoon. Keep warm.

8. 8

   In the same oil sauté the bananas until golden. Keep warm with the potatoes.

9. 9

   Peel, core, and slice the pears and peaches. Put in a small pan with a little water and poach for 10 minutes. Do not overcook. Drain the fruit.

10. 10

    Adjust the seasonings.