El Gran Puchero de Tres Carnes
Domingos and the American Píib: Slow-Roasted Centerpieces
Drop the beef chuck, pork shoulder, and chicken into a heavy Dutch oven, letting the fat render, pouring the liquid high, trusting the stove to pull a slow-roasted Mérida flavor out of a rushed Tuesday night. You walk away while the broth bubbles, softening a whole harvest of local gourds and roots into the pot until the broth is rich enough to coat a spoon. You mash the soft sweet potatoes, squash, and plantains directly into your rice and meat—a practice called hacer puch—and drown the glorious mess in an acidic radish relish called salpicón. The heat stays low, the steam fogs the kitchen windows, and the meat quietly surrenders to the broth.
Ingredients
- white onion1 large
- head of garlic1 large
- black peppercorns4 small
- allspice berries4 small
- cinnamon stick1 small
- turmeric powder1/2 tsp
- kosher salt1 tbsp
- water10 cup
- beef shank1 lb
- pork shoulder1 lb
- bone-in skin-on chicken thighs1 lb
- ears of sweet corn2 large
- carrots2 large
- chayote1 large
- sweet potato1 large
- zucchini1 med
- white cabbage1/4 med
- very ripe plantain1 large
- canned chickpeas15 oz
- sprigs of fresh mint2 small
- sprigs of fresh cilantro2 small
- thick vermicelli noodles1 cup
- neutral oil1 tbsp
- cooked white rice2 cup
- bunch of red radishes1 med
- red onion1/2 cup
- fresh cilantro1/2 cup
- fresh lime juice1/2 cup
- fresh orange juice1/4 cup
- kosher salt1/2 tsp
- avocado1 med
Method
- 01
Char the aromatics on a dry skillet.
Place the halved onion and garlic cut-side down in a dry cast-iron skillet over medium-high heat for five to seven minutes until deeply blackened. This destroys the harsh raw sulfur and unlocks the deep, smoky sweetness that defines the entire dish.
- 02
Build the foundational broth.
In a heavy-bottomed pot, combine the charred aromatics, peppercorns, allspice, cinnamon, turmeric, 1 tablespoon of salt, beef, pork, and water. Bring it to a boil, skim off any foam, reduce the heat, and simmer covered for one hour.
- 03
Sequence the chicken and harder roots.
Add the chicken thighs, corn rounds, and carrots to the simmering broth and cook for another thirty minutes.
- 04
Add the soft vegetables, herbs, and unpeeled plantain.
Drop in the chayote, sweet potato, zucchini, cabbage wedge, chickpeas, mint, and cilantro. Add the plantain pieces with their black peels still completely intact—this is the grandmother's secret to preventing the plantain from disintegrating and turning the clear broth into a cloudy mess. Simmer another twenty minutes until tender.
- 05
Rescue the vegetables from the pot.
Use a slotted spoon to carefully extract the vegetables and plantain onto a large serving platter before they turn to mush. Discard the spent aromatics, remove the plantain peel once cooled, and adjust the broth seasoning to your liking.
- 06
Toast and cook the fideos.
In a small skillet, heat the oil over medium heat. Toast the dry noodles until golden brown, about two to three minutes. Ladle two cups of the hot meat broth into the skillet and let the noodles simmer until cooked and the liquid is mostly absorbed, then transfer them back into the large pot of broth.
- 07
Make the salpicón.
While the stew is finishing, combine the minced radish, red onion, cilantro, citrus juices, and half a teaspoon of salt in a small bowl. Let it sit for at least fifteen minutes so the acid can bite into the onions.
- 08
Serve and hacer puch.
Bring the platter of meats and vegetables to the table with the rice, noodle-studded broth, and salpicón. Put a scoop of rice on a plate, top with meat and vegetables, and mash it all together with a fork. Ladle hot broth over the top, and crown it with a massive spoonful of acidic salpicón and a slice of avocado.