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    You are in: Home / Recipes / Puchero De Res (Beef Soup With Corn and Potatoes) Recipe
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    Puchero De Res (Beef Soup With Corn and Potatoes)

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 45 mins

    45 mins

    8 hrs

    ratherbeswimmin''s Note:

    In 'The Mexican Slow Cooker' by Deborah Schnider

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    Ingredients:

    Servings:

    Units: US | Metric

    To Serve

    Directions:

    1. 1
      *To roast tomatoes, line the bottom of a heavy skillet with foil and place over high heat.
    2. 2
      Place the whole tomatoes directly on the foil (don't add any oil) and allow them to blacken before turning.
    3. 3
      Turn the tomatoes and continue to char on all sides.
    4. 4
      In a blender, combine the roasted tomato and garlic and puree until smooth.
    5. 5
      Transfer the puree to a 6-quart slow cooker and add all the remaining ingredients, placing the harder vegetables on the bottom and the meat on top.
    6. 6
      Cover and cook on LOW for 8 hours.
    7. 7
      Turn the cooker to the warm setting and uncover.
    8. 8
      Let the soup settle for 15 minutes, then, using a large spoon, skim off as much fat as possible.
    9. 9
      Taste and adjust the seasoning.
    10. 10
      Serve in big bowls, with the tortillas on the side.

    Ratings & Reviews:

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    Nutritional Facts for Puchero De Res (Beef Soup With Corn and Potatoes)

    Serving Size: 1 (570 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 433.0
     
    Calories from Fat 241
    55%
    Total Fat 26.8 g
    41%
    Saturated Fat 10.7 g
    53%
    Cholesterol 99.7 mg
    33%
    Sodium 2016.9 mg
    84%
    Total Carbohydrate 14.7 g
    4%
    Dietary Fiber 2.5 g
    10%
    Sugars 4.3 g
    17%
    Protein 32.7 g
    65%

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