Puchero recipe

Today on the Takrecipe website, we are preparing Puchero, a comforting and hearty stew that originated in Spain and became a beloved dish in Latin America and the Philippines. This dish is a true reflection of cultural fusion, featuring a combination of meats, vegetables, and spices simmered to perfection in a flavorful broth. It’s a versatile dish that varies by region, making it a favorite among families who enjoy a warm, nourishing meal together. Whether served as a soup or separated into different courses, Puchero is a dish that brings warmth to the table.

Ingredients (Serves 6 People)

• 500g beef brisket or shank
• 500g pork ribs
• 2 chorizo sausages, sliced
• 1 chicken leg quarter
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and cubed
• 1 corn on the cob, cut into pieces
• ½ small cabbage, quartered
• 200g squash or pumpkin, diced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 2 bay leaves
• Salt and black pepper to taste
• 2 liters beef or chicken broth
• 1 cup chickpeas (pre-soaked overnight or canned)
• 1 cup rice (optional, for serving)
• Fresh parsley, chopped (for garnish)
• Lime wedges (for serving)

Prepare the Ingredients:

Chop all the vegetables into large chunks so they retain their shape during cooking. Slice the chorizo and cut the meat into manageable pieces.

Sear the Meat:

In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Brown the beef, pork, and chicken on all sides for about 5 minutes to enhance their flavor. Remove and set aside.

Sauté the Aromatics:

In the same pot, add the chopped onion and garlic. Sauté until fragrant and translucent. Add cumin, paprika, and bay leaves, stirring to release their aroma.

Simmer the Broth:

Return the browned meats to the pot and pour in the broth. Season with salt and black pepper. Bring to a boil, then reduce heat to low. Cover and let simmer for about 1 hour until the meats are tender.

Add the Vegetables and Chorizo:

Add the carrots, potatoes, corn, and squash to the pot. Stir in the chorizo slices and chickpeas. Continue cooking for another 30-40 minutes until the vegetables are soft and flavors meld together.

Finish the Dish:

Add the cabbage in the last 10 minutes to prevent overcooking. Adjust seasoning if necessary.

Serving:

Traditionally, the broth is served separately as a soup before the meat and vegetables. Alternatively, serve everything together in a deep bowl with fresh parsley and a squeeze of lime. Optional: Serve with white rice or crusty bread on the side.

Tips:

Use a Variety of Meats:

🟢The combination of beef, pork, chicken, and chorizo adds layers of flavor to the broth, making it rich and delicious.

Cook in Stages:

🟢Since different ingredients have varying cooking times, add the vegetables in order to avoid overcooking.

Enhance the Flavor:

🟢If available, add a bone-in piece of meat, like beef marrow bones, to deepen the broth’s taste.