Mayan Cuisine: Recipes from the Yucatan Region by Daniel Hoyer & Marty Snortum

Author:Daniel Hoyer & Marty Snortum [Hoyer, Daniel]
Language: eng
Format: epub
Publisher: Gibbs-Smith - A
Published: 2008-03-10T00:00:00+00:00

1-1/2 pounds pork shoulder, leg or stew meat cut into 1-1/2-inch pieces

1 recipe Recado Adobo Blanco o de Puchero (see recipe on page 34)

1 fryer-sized chicken, or about 3 pounds bone-in turkey, cut into serving-sized pieces

Vegetable suggestions (usually the vegetables are cooked and served in large pieces)

Carrots, peeled

Chayotes, quartered

Sweet potatoes or yams, cut lengthwise

Kohlrabi

Winter squash like acorn, butternut, etc.

Potatoes, halved or quartered lengthwise

Serves 8 to 12, depending on the amount of vegetables used

1. Put the beef in a large pot with the onion, garlic and the 3 quarts of broth or water. Bring to a boil, cover, and reduce heat to simmer and cook for 1 hour. Add the pork, re-cover and cook for 30 additional minutes.

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