Puchero Hondureno

A while back, actually a long, long while back, I used to hang out on the northern coast of Honduras.  It’s an even longer story, but suffice to say if you want to taste (maybe experience is a better word) true Latin American food, go to the source.  Realize, however, if you enjoy our American Tex-Mex, that’s great.  I grew up on the stuff thanks to Mama Cuellar and her boys, so rest assured I am not disparaging the Lunch Special Number 7 or any of  its’ ilk.

With the first frost of the season last night, I decided that a good hot stew of some sort would be just the thing for dinner today. And after having two bowls, I think I was right.   This may not be exactly what my host family cooked up for my partners and me, but it is pretty close. Easy to make; great to eat on a cold day.

Puchero Hondureno:

8 oz. Chorizo, or any spicy sausage.

2 cans Goya black beans

1 can chopped tomatoes with green peppers and onion

1 can chopped green chiles

1/2 cup frozen corn

1 tspn minced garlic

1 Tblsp cumin

1 Tblsp apple cider vinegar

2 cups cooked rice

Directions:

In a large pot, cook the sausage, shredding into small chunks.  Drain the fat when done.

Add everything except the rice. Simmer on medium heat, reducing the liquid, but not eliminating it.  Be sure to stir often with a wooden spoon  (after a while, the mixture can start to burn and no one wants “that” flavor…)

With the stew still a bit soupy, add the cooked rice.  stir.  The rice should absorb the rest of the liquid.

The next liquid you may need will be Flor de Cana, but that’s another post for another day!

Buen Provecho!

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