Entree: Mexico – Tabasco – Puchero Tabasqueño (Hearty Tabasco-style boiled stew of mixed meats and root vegetables with chickpeas and corn)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

- 1 lb (454 g) beef shank, bone-in
- 1 lb (454 g) pork spare ribs, cut into portions
- 4 chicken drumsticks, approx. 6 oz (170 g) each
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 12 cups (2.8 L) water
- 2 ears corn on the cob, halved
- 1 lb (450 g) yuca (cassava), peeled and cut into 2-inch pieces
- 2 green plantains, approx. 8 oz (225 g) each, peeled and cut into large chunks
- 1 chayote, about 8 oz (225 g), peeled and quartered
- 2 medium carrots, about 6 oz (170 g), peeled and cut into chunks
- 2 medium potatoes, about 12 oz (340 g), scrubbed and halved
- 1/4 head green cabbage, about 8 oz (225 g), cored and coarsely chopped
- 1 small white onion, about 4 oz (115 g), quartered
- 3 garlic cloves, smashed
- 2 bay leaves (~1 g)
- 1 tsp (1 g) dried Mexican oregano
- 2 tsp (10 g) salt, or to taste
- 1 tsp (2 g) whole black peppercorns
- 2 tbsp (30 ml) vegetable oil for searing meat
- Fresh cilantro leaves for garnish
- Lime wedges for serving

Instructions

1. Heat the oil in a very large pot over medium-high heat. Pat beef shank and pork ribs dry and brown them in batches, about 3–4 minutes per side, to develop color. Transfer browned meats to the pot; add chicken pieces and sear briefly on both sides.
2. Add the soaked and drained chickpeas, quartered onion, smashed garlic, bay leaves, whole peppercorns, oregano, and the 12 cups (2.8 L) water. Bring to a gentle boil, then reduce heat to low, skim any foam, and simmer partially covered for 1½ to 2 hours until meats and chickpeas are tender. Add more water if needed to keep ingredients mostly submerged.
3. When meats and chickpeas are nearly tender, add the corn, yuca, plantain chunks, carrots, and potatoes. Simmer for 20–30 minutes until root vegetables are nearly done.
4. Add the chayote and cabbage and cook another 10–15 minutes until all vegetables and meats are fork-tender. Taste the broth and adjust seasoning with additional salt if necessary.
5. Remove bay leaves and skim excess fat if desired. To serve, ladle generous portions of broth with a mix of meats, chickpeas, and vegetables into deep bowls. Garnish with fresh cilantro and offer lime wedges at the table to brighten the stew.