Puchero – Mexican Stew




Puchero - Mexican Stew

Originally from Spain, puchero is a big, hearty stew made in various versions all over the Spanish-speaking world, as well as in the former Spanish colony of the Philippines. This is a Mexican version, using venison although beef is more common. The word puchero means stew pot,and thats what this is. Endless variations exist, and puchero is eaten in several different ways, too.
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Total Time 4 hours
Course Main Course
Cuisine Mexican, Soup, Stew
Servings 10 Servings



  • 6 Liters Hot Water
  • 2 kg Ox Tail, Beef, Venison, Chicken, Pork Meat that you have on hand
  • 1 Large White or Yellow Onion
  • 6 whole Heads of Garlic
  • 1 Cup Almonds
  • 2 chayotes cut into chunks (optional)
  • 4 Anaheim or poblano chiles roasted, seeded and cut into chunks
  • 3 ears of corn cut into 1 or 2 inch rounds
  • 1/2 pound green beans cut into bite-sized pieces
  • 1 cup cooked garbanzo beans canned or pre-cooked
  • 7 potatoes
  • 4 carrots
  • 300 grams of green beans
  • 1 whole green cabbage
  • 1 butternut squash or other pumpkin squash, seeded
  • 1/2 cup chopped cilantro
  • Lime wedges to serve


  • 1 teaspoon oregano Mexican if possible
  • 1 pinch ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground black pepper
  • salt to taste
  • 1/2 teaspoon ground anise or 1 star anise optional
  • A 2-inch piece of cinnamon optional
  • A pinch of saffron optional

Rice Tamals:


  • Salt the meat well before you chop all the vegetables. When those are done, put the meat in a large pot and add about 1 gallon of water, more or less. Bring this to a boil and skim off the froth that floats to the surface. Drop the heat to a simmer and add the garlic and all the seasonings. Simmer, partially covered, for 3 hours.
  • The meats should be tender by now; check after 2 hours. Remove the meats and strip off the meat, chopping it into bite-sized pieces. Discard any bones. If there is marrow in the bones, scoop it out and add it to the stew; you can break it up if you want. Add in the potatoes and onions. Let these simmer 20 minutes.
  • Add the winter squash and chayotes and simmer 20 more minutes. Add the green chiles, corn, garbanzo beans and green beans and cook another 10 minutes. Add the cilantro and serve with lime wedges. A drizzle of really good olive oil is a nice touch, too.


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