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Caldo Puchero

Monday, 26 May 2008


(Pot of Vegetable Stew with Chiltepins)

Like most stews, this one takes a while to cook, about 4 hours. It is interesting because it contains a number of pre-Columbian ingredients, namely Chiltepins, corn, squash, potatoes, and tepary beans. The spicy heat can be adjusted by adding or subtracting Chiltepins.


At a glance
Cooking Method
Heat Level
Main Course

  • 15 Chiltepins, or more to taste

  • 1 beef soup bone with marrow

  • 1 cup dried tepary or garbanzo beans

  • 4 cloves garlic, chopped

  • 1 acorn or butternut squash, peeled, seeds removed, and cut into 1-inch cubes

  • 3 ears corn, cut into 2-inch rounds

  • 4 carrots, cut into 1-inch pieces

  • 1 head cabbage, quartered

  • 3 green New Mexican chiles, roasted, peeled, seeds and stems removed, chopped

  • 3 stalks celery, cut into 1-inch pieces

  • 2 large potatoes or sweet potatoes, cut into 1-inch cubes

  • 3 zucchini squash, cut into 1/2-inch slices

  • 1 onion, quartered

  • 2 cups fresh string beans, cut into 1-inch pieces

  • 1/2 cup minced fresh cilantro

  • Water


In a large soup kettle combine the Chiltepins, soup bone, beans, garlic, and twice as much water as needed to cover. Bring to a boil, reduce heat, and simmer for 1 hour. 


Add the acorn or butternut squash, the corn, and more water and simmer for 30 minutes.

Add the carrots and cabbage and simmer for 15 minutes.

Add the green chiles, celery, and potatoes and cook for 30 minutes.

Add the zucchini, onion, and string beans and simmer for 30 to 45 minutes until everything is tender.

When ready to serve, remove the kettle from the heat, remove the soup bone, and add the cilantro.



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