Beef Puchero (A Mexican Stew With Hominy & Vegetables)
210 mins (prep 30, cooking 180)
19 ingredients
10-15 servings
I had the opportunity to live near Mexico. I learned to cook many dishes from friends. This is just one type of Puchero. The flavors are more intense if you refrigerate,then heat.Two methods of cooking. For large groups the slow method. For small groups, cut in half or thirds and put all in a pressure cooker. Dinner in less than an hour for fast method.

Categories:  technique , stew , north-american , beef , mexican , taste~mood , <-4-hours , corn , time-to-make , easy , main-dish , meat , green~yellow-beans , vegetable , steam ,
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Serving Size (101.01 g)
Servings 10
Amount per Serving
Calories 134.33 Calories from Fat 57.24
% Daily Value *
Total Fat 6.36g 97.87%
Saturated Fat 2.55g 127.31%
Trans Fat 0.0g %
Cholesterol 74.39mg 247.97%
Sodium 541.14mg 225.48%
Total Carbohydrate 0.44g 1.45%
Dietary Fiber 0.1 g 4.14%
Sugars 0.02 g %
Protein 17.73g 354.6%
Vitamin A 12.52IU% Vitamin C 0.08mg%
Calcium 23.07mg% Iron 1.41mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
beef stew meat, veal knuckle, chili peppers, chopped tomatoes with juice, yellow hominy, sugar substitute, ears corn, fresh green beans, crookneck yellow squash, green chili, green apples, fresh lemon