Beef Puchero (A Mexican Stew With Hominy & Vegetables)

Name: Beef Puchero (A Mexican Stew With Hominy & Vegetables)
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 10
Cuisine: Mexican
Ingredients: 907 grams beef stew meat; 794 grams chopped tomatoes with juice; 2 larges green chili peppers, whole; 2 teaspoons chili peppers; 2 teaspoons cumin; 6 ears corn, each cob cut into 3 pieces; 2 hard green apples, peeled and sliced; 454 grams fresh green beans, end cuts, kept whole; 794 grams yellow hominy, with juice; 1 fresh lemon, cut in half; 2 teaspoons salt; 6 pattypan squash or crookneck yellow squash, vine end cut off; 2 Tbsps white sugar or sugar substitute; 3 turnips, peeled, kept whole; 1 veal knuckle, bone; 907 grams veal, cut up; 6 yellow onions, peeled

The recipe Beef Puchero (A Mexican Stew With Hominy & Vegetables) is ready in around 3 hours and 30 minutes and is definitely a spectacular gluten free and dairy free option for lovers of Mexican food. This recipe covers 56% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 53g of protein, 16g of fat, and a total of 717 calories. This recipe serves 10. If you have cumin, canned tomatoes, veal knuckle, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It can be enjoyed any time, but it is especially good for Autumn.

Ingredients

Servings:

907grams

beef stew meat 794grams

chopped tomatoes with juice 2larges

green chili peppers, whole 2teaspoons

chili peppers 2teaspoons

cumin 6

ears corn, each cob cut into 3 pieces 2

hard green apples, peeled and sliced 454grams

fresh green beans, end cuts, kept whole 794grams

yellow hominy, with juice 1

fresh lemon, cut in half 2teaspoons

salt 6

pattypan squash or crookneck yellow squash, vine end cut off 2Tbsps

white sugar or sugar substitute 3

turnips, peeled, kept whole 1

veal knuckle, bone 907grams

veal, cut up 6

yellow onions, peeled

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The EnRoute Winery Les Pommiers Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.