Puchero- Grain Spout With Various Meat and Vegetables

Puchero
Grain Spout With Various Meat and Vegetables


Ingredients:
1 pound of raw chickpeas or white beans2 liters of cold water1 liter of broth mocotó
Seasonings:
2 large onions, grated1 bay leaf, fresh or ½ teaspoon (coffee) bay ground2 sprigs of basil integers1 sprig of rosemary integer (optional)1 teaspoon or tablespoon grated fresh ginger1 teaspoon salt1 pinch of nutmeg
Other Ingredients:
4 large ripe tomatoes peeled, seeded, or1 spoon (soup) full of paprika (ground annatto)1 yellow pepper, chopped1 red pepper, chopped4 tablets of broth or to taste (optional)1 cup (tea) of chopped parsley (leaves and stems)1 tablespoon (coffee) fresh pepper finger girl chopped seeded2 spoons (soup) of corn oil1 piece of cinnamon stick

Other Ingredients:
300 grs. mocotó of cooked, chopped into cubes200 grs. muscle (beef) raw200 grs. thigh or wing chicken breast cut into cubes200 grs. pork rib raw fresh or brackish200 grs. pork loin salted raw500 grs. tripe (beef tripe) without fat raw50grs. lean bacon cut into small cubes2 Palos smoked
  Vegetables:
2 medium carrots cooked whole, shelled4 medium potatoes boiled, shelled3 medium onions, whole, cooked1 small cabbage stew1 deep dish cooked whole pod (optional)2 stalks celery, cut into thin slices1 cup cooked fresh green peas (optional)
Ornaments:
10 green peppers cambucy10 red peppers finger girl

How to Prepare:
Wash all meats, salted to remove excess salt.Place the salted meats, inside a deep bowl with water capped, take the refrigerator for 12 hours.
Cut the tripe into thin strips, from 5 to 8 cmAfter cleaning the tripe, take away all the fat, rinse well under running water, soak for 10 'minutes with a cup of vinegar to get the smell strong, or without putting a cup of water (tea) cachaça (rum)
Place the double cooking with water and 1 cup (tea) of vinegar in a pressure cooker for 15'minutos.
Close the pressure cooker, lift the pin, strong fire, so a boil, lower the pin of the pot, lower the heat to a minimum.
Do not cool the pan under the faucet, let it cool capped, open the cooker only after cold.
After the double aferventada, play the cooking water out.Wash the tripe well in hot water. Book.
Aferventar 5'minutos for the sausage, let it cool, remove the skin. Book.
Cooking the muscle in the pressure cooker for 20'minutos.
Wash the mocotó, remove foot odor that is in the middle of the hull.If you do not know the procedure above cut entire hull and discard (throw away).
Put mocotó to cook in a pressure cooker covered with water andwith a cup of vinegar or lemon juice.
Once the pressure cooker to boil, lower pin and lower the heat at least cook for an hour.
Leave to cool mocotó alone without cooling the pan under the faucet.
Drain the broth mocotó a bowl, take the refrigerator for 12 hours.Once cooled remove the fat that sits on top, with the aid of a spoon and a paper towel, discard the fat.
 When cold, cut the gelatin (broth of mocotó) into cubes of 2 cm, which was underneath the fat, which you discarded.
How to Prepare the Grand Nozzle:
Wash the chickpeas, soak them in cold water for 12 hours.The next day put the chickpeas with water for cooking pressure cooker for 10'Minutos.
Close the pan, lift the pin, so it starts to boil, lower pin and lower the heat to a minimum.
Do not cool the pan under the faucet, let it cool normally before opening, that is, only after he left gangbusters.
Place in a large pot, the pre cooked chickpeas, with the cooking water, the juice of mocotó strained and defatted, loin, rib, raw.The muscle and tripe are pre-cooked, tomatoes, peppers, ginger and 5 'minutes before removing from heat add fresh herbs, remove before serving.
Cook for 20-30 minutes on low heat, until the chickpeas are almost cooked. Remove the tripe, meats that arecooked.
Stir in the broth a bit of hot water, add the carrots, potatoes, peas, beans, onions, tomatoes, chillies stalks chopped celery and broth.
After the vegetables cooked, remove from broth, place on a platter.
Put back in the pot, all the tripe and meat ..
Remove from broth, so the meat is, cooked.Add the diced mocotó and boil for another 10'Minutos over low heat.Serve in a shallow dish of clay, very hot.If you need to run hot water into the pan where to put the meat and the vegetables. Not to cool.Serving separate meats and vegetables hot, sprinkle parsley on top. Garnish with flower pepper
Before serving season the chickpeas with diced bacon fried in oil with the grated onion.
Serve the tripe with chickpeas in a deep soup bowl with lid, not cool.
If you want it can serve white rice (optional)
Garnish plate of meat and vegetables, with several cambucy green pepper and red pepper finger girl.
How to Make the decoration:
Drill stem cambucy pepper, place in a chili finger lady standing.The green pepper is cambucy round seems a little balloon, pepper finger girl is red long.
Note:
The puchero should be served hot, cold winter's dish.