Puchero(Stew)

Ingredients

• •2 pounds of stewing beef, cut into 2 inch cubes
• •1 ounce chorizo or hot pepperoni, cut into thin slices
• •4 green onions, cut into 4 inch lengths
• •1 stalk celery, cut in 4 inch lengths
• •2 teaspoons salt
• •1 small cabbage, cut into 8
• •2 medium potatoes, pared and cubed
• •1/4 pounds green beans
• •2 tablespoons cooking oil
• •2 cloves garlic, minced
• •1 medium onion, minced
• •1/2 cup tomato sauce
• •1 cup canned chickpeas

Directions

1. 1Boil beef in a big pot with just enough water to cover meat. Let simmer until beef is tender, about 2 hours.
2. 2Remove beef from pot. Boil broth and add potatoes. Boil for 2-3 minutes. Add green beans and cabbage. Let simmer for 5 minutes.
3. 3In a separate smaller pot, saute garlic and onion in hot oil. Add beef and tomato sauce. Simmer for 5 minutes. Add 3 cups of the broth and bring to a boil. Add the chickpeas. Let simmer for 5 minutes.
4. 4Place the beef in a deep serving dish. Arrange the vegetables around the meat. Garnish with the chorizo slices. Pour the tomato sauce broth over the entire dish and serve with hot rice.
5. 5Eggplant salad complements this nicely. Serve it as a side dish.