Mexican Puchero
Cozy up to a warm bowl of Mexican puchero! A hearty dish prepared with beef shank, bone marrow, and vegetables like corn, cassava, and sweet potato, this homey puchero is just what you need to warm up your tummy during the winter season.
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Ingredients
10
Portions
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Preparation
1h 30 mins
1h 20 mins
Easy
  • In a pressure cooker, place beef shank, bone marrow, onion, half a garlic head, salt, and plenty of water. Cook for about 40 minutes.
  • Transfer to a larger pot and add corn, cassava, sweet potato, carrot, chayote, plantain, and potato. Add onion and half a garlic head. Pour in more water and cook for 30 more minutes or until vegetables are completely cooked through.
  • Serve Mexican puchero in a bowl garnished with onion and cilantro and with limes, tortillas, and salsa on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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