Puchero - Recipe With Photo

Table of contents:

Puchero - Recipe With Photo
Puchero - Recipe With Photo

Video: Puchero - Recipe With Photo

Video: Puchero - Recipe With Photo
Video: POCHERO | PORK POCHERO 2023, June


For broth:

Beef (shoulder) - 600 g

Smoked pork ribs - 500 g

Peppercorns - 15 pcs.

Bay leaf - 2 pcs.

Salt to taste

Main ingredients:

Pork smoked meat (cervelat, chorizo, jamon) - 200 g

Potatoes - 200 g

Celery stalk - 200 g

Carrots - 200 g

Onions - 200 g

Boiled or canned chickpeas - 250 g

Tomatoes - 200 g

Sweet pepper - 200 g

Asparagus - 200 g

  • 79 kcal
  • 1 h. 30 min.
  • 1 h. 30 min.
  • B: 3.8
  • W: 4.6
  • Y: 3.8

Photo of the finished dish

Step by step recipe with photo

Puchero - a dish of Latin American, and originally Spanish cuisine, which literally translates as "pot". Initially, puchero was a dish for the poor, a prefabricated hodgepodge of leftover meat, smoked sausages and various vegetables, and you can choose completely different vegetables. The composition of the dish almost always includes legumes, chickpeas or beans, or rice - if desired.

Puchero is always prepared in large portions, for several days at once, and on the second and third day, the stew becomes even tastier. Puchero is a tasty, aromatic dish and, thanks to the large amount of vegetables, is not at all high in calories. It's definitely worth trying to cook buchero at least once.

Puchero can be prepared in a simplified version, without a separately prepared broth, but since the dish will be cooked for several days, I advise you to get confused with the broth, so the stew will turn out to be much tastier.

Prepare foods from the list.

For broth, pour cold water (about 3.5 liters) on beef and smoked ribs. Add salt, pepper, bay leaf and cook for about 1 hour. The first 3-minute broth can be drained if desired.

When the meat is well cooked, separate the bones. And you should also have about 3 liters of fragrant broth.

Return the meat to the broth, add rather large pieces of carrots, onions and stalk celery. Bring to a boil and cook for 7 minutes.

Then add the chickpeas, potatoes and sausages. Cook for another 5-7 minutes.

Finally, add the asparagus, bell peppers, and sliced tomatoes.

Cook for another 7 minutes and turn it off.

Let the buchero stand for 15-20 minutes under the lid so that all the flavors are evenly distributed! Then you can serve the dish to the table, seasoning with fresh herbs.

Other recipes for chickpea soups

Beef bozbash

  • Shorba soup or shurpa in Tunisian style

Popular by topic