Cooking with Chef Joe Ritchie: Charquicán

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken provides lean protein with lower fat content.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrients and fiber.

pumpkin

🥗Healthier: zucchini

💰Cheaper: butternut squash

Zucchini is lower in calories while still providing texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Start by processing the kombucha squash; remove the dried stem by popping it off on the counter.

Use a peeler to peel the skin off the squash, ensuring all tough skin is removed.

Trim the ends of the squash and scoop out the seeds with a large spoon.

Cut the squash into medium-sized chunks, aiming for about a half to three-quarters of an inch dice.

Prepare a large cutting board to ensure stability while cutting.

In a large pot, heat olive oil over medium heat until shimmering.

Add the ground beef and cook until browned, stirring occasionally.

Add the diced potatoes, carrots, and chopped jalapenos to the pot with the beef.

Pour in enough chicken stock to cover the ingredients.

Season with salt and black pepper to taste.

Bring the mixture to a boil, then reduce the heat to low and cover; simmer for about 20 minutes until the vegetables are tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary