Entree: Mexico – Tabasco, Gulf Coast Mexico – Puchero Tabasqueño

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 5 min

Total 2 hrs 45 min

Ingredients

- 2 lb (900 g) beef shank, bone-in, cut into large pieces
- 1.5 lb (680 g) pork shoulder, cut into 2-inch pieces
- 1 cup (200 g) dried garbanzo beans (chickpeas), soaked overnight and drained
- 12 cups (3.0 l) water
- 2 tbsp (30 ml) vegetable oil
- 1 large white onion, halved (approx. 8 oz / 225 g)
- 4 cloves garlic, smashed (approx. 12 g)
- 2 bay leaves
- 1 cinnamon stick (2–3 inches / 5–7 cm)
- 10 whole black peppercorns
- 1 tsp (1 g) dried oregano
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 lb (450 g) yuca (cassava), peeled and cut into 2-inch pieces
- 3 medium potatoes, peeled and halved (about 1 lb / 450 g)
- 2 medium carrots, peeled and cut into 2-inch chunks (about 8 oz / 225 g)
- 2 chayotes, peeled and quartered (about 1 lb / 450 g)
- 2 green plantains, peeled and cut into 1-inch chunks (about 12 oz / 340 g)
- 2 ears corn, cut into 3–4 pieces each
- 1 bunch fresh cilantro, chopped for garnish (about 1/4 cup / 15 g)
- 1 lime, cut into wedges for serving
- 2 sprigs fresh epazote (optional)
- Hot salsa or sliced chiles for serving (optional)

Instructions

Short Description:
A hearty Tabasco-style puchero of slow-simmered beef and pork with local vegetables like chayote and green plantain, starchy yuca and corn, finished with warm cilantro and lime. This one-pot stew is served as a complete main course with broth, meats and root vegetables.

Regional Notes:
This Tabasqueño version highlights Gulf Coast ingredients: chayote and green plantain are essential, and the meat blend centers on beef and pork rather than chicken. Whole spices (cinnamon, bay) and fresh cilantro reflect local seasoning traditions and distinguish it from inland or Andalusian pucheros.

1. If using dried garbanzos, drain the overnight-soaked beans and set aside. Pat the beef and pork pieces dry and season lightly with 1/2 tsp (2.5 g) of the salt.
2. In a large heavy-bottomed stockpot, heat the vegetable oil over medium-high heat. Brown the beef and pork in batches, 3–4 minutes per side, until well-colored; transfer browned pieces to a plate.
3. Reduce heat to medium. Add the onion halves and smashed garlic to the pot and cook 3–4 minutes until softened and fragrant, scraping up browned bits.
4. Return the meats to the pot. Add the drained garbanzos, 12 cups (3.0 l) water, bay leaves, cinnamon stick, peppercorns, oregano, remaining salt, and epazote (if using). Bring to a boil, then reduce to a gentle simmer.
5. Skim any foam or impurities from the surface. Cover partially and simmer gently for 1 hour to 1 hour 15 minutes, until meats and chickpeas are starting to become tender.
6. Add the yuca, potatoes and carrots to the pot. Continue simmering, partially covered, 25–30 minutes more, until those starches begin to soften.
7. Add the chayote, plantain chunks and corn pieces. Simmer another 15–20 minutes, until all vegetables, chickpeas and meats are tender and easily pierced with a fork.
8. Taste the broth and adjust seasoning with additional salt and freshly ground black pepper as needed. Remove cinnamon stick, bay leaves and any large epazote stems. If desired, remove meat from bones, shred or slice, and return to the broth.
9. Ladle the puchero into deep bowls so each serving has broth, meats and a mix of vegetables. Garnish with chopped cilantro and serve with lime wedges, warm corn tortillas and hot salsa or sliced chiles on the side.