High-Protein Yucatecan Chocolomo

Chocolomo is a traditional Yucatecan stew with deep, complex flavors that features beef and offal in a richly spiced broth. This protein-packed version maintains all the authentic techniques and flavors while meeting the nutritional requirements. The authentic flavor of Chocolomo comes from the distinctive char technique applied to the garlic and onions, creating a deep, smoky flavor profile that's essential to Yucatecan cuisine. This version honors the traditional Saturday stew from the Yucatan region while significantly boosting the protein content through generous portions of lean meat and organ meats. The addition of black beans provides extra protein and fiber while complementing the traditional flavors. The bitter orange juice adds the authentic citrus note that's characteristic of Yucatecan cooking. This hearty, nutritious stew improves with time, making excellent leftovers as the flavors continue to develop.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Char the 2 heads of garlic over an open flame until blackened and partially cooked, turning occasionally (5-10 minutes).

Step 2

When cool enough to handle, peel the charred garlic and roughly chop.

Step 3

Toast the peppercorns, cumin seeds, cloves, and allspice in a dry pan over high heat until fragrant (1-3 minutes).

Step 4

Grind the toasted spices with the oregano and cinnamon into a fine powder.

Step 5

Blend the spice mixture with the charred garlic and vinegar to create a smooth paste.

Step 6

Char the onion and head of garlic for the stew over an open flame until blackened on the outside. Cool, peel and chop.

Step 7

Heat the olive oil in a large Dutch oven over medium-high heat.

Step 8

Season the meat pieces with salt, then brown in batches (3-4 minutes per batch).

Step 9

Deglaze the pot with some bone broth, scraping up any browned bits.

Step 10

Return all meat to the pot along with any accumulated juices. Add the remaining bone broth, red wine, bitter orange juice, and 4 tablespoons of the recado blanco.

Step 11

Bring to a simmer, then reduce heat to low. Cover and cook for 2-3 hours, until the meat is fork-tender.

Step 12

Add the charred onion, charred garlic, crushed tomatoes, and pumpkin. Simmer for another 30 minutes.

Step 13

Add the black beans and continue to simmer for 15 minutes.

Step 14

Stir in the chopped chives and mint. Cook for an additional 5 minutes.

Step 15

Taste and adjust seasoning with salt as needed.

Step 16

Ladle the hot stew into bowls.

Step 17

Garnish with chopped radishes, fresh cilantro, avocado, and a lime wedge.