This post is also available in: Español (Spanish)
I’m very excited to introduce you guys to one of the most popular dishes in Andalucia, the southern region of Spain where I grew up. Puchero is an amazing dish that is actually eaten over the course of a few days, and by the time you get done reading this blog entry, you’ll understand why, but I first would like to start by explaining what Puchero really is. The Spanish word “Puchero” is a Spanish term that means “stew pot”. This particular dish dates back centuries as it was introduced by the Sephardic Jews. Puchero has many other variations in different regions of Spain, and it is also a popular dish in Spanish influenced countries such as South America, and the Philipines where it is known in Tagalog as “Putsero”- It really fascinates me seeing World history reflected in the way we eat, and cook!!
I personally have a hard time finding the same exact ingredients I need to make a Puchero in the United States, but over the course of the years, I managed to find some great substitutes, and I now can make my own “Puchero Americano” as I call it, and let me tell you that it tastes just as good as the one my mom makes in Spain…well…almost as her Puchero IS THE BEST IN THE WORLD-!!.
The basic ingredients of the broth are meat, cured bones, and vegetables. Puchero could be drunk as a “consommé” seasoned with fresh spermint or Sherry Wine. It could also be prepared as a soup after adding chickpeas, cured ham, boiled eggs, rice, noodles or bread. The meat leftovers, called “Pringa”, are served separately, and as a main dish, and the remnants (Chickpeas, and meat) are used for subsequent dishes like Croquettes or Ropa Vieja, and that is a reason why I said at the beginning of this blog entry that Puchero is eaten over the course of a few days. Example: If I cook Puchero on a Monday, we will eat it as a soup with or without rice, and/or without boiled eggs or even with bread. The following day, we can eat it with noodles, and on the third day, we can eat it as “Ropa Vieja or translated into English: Old Clothes” which is cooked with the remnants (chickpeas, and the meat leftovers from the Puchero) or we can make Croquettes with the meat leftovers-Isn’t that amazing?
Puchero is often consumed during the cold season, but in my home is eaten throughout the year as it is part of my cooking routine. When I take puchero to work, and I put it in the microwave, I always hear the same questions over and over again, it never fails…what is that? mmm smells so good, what is it??….and friends, it is impossible to explain what puchero is in short conversation. Puchero is a dish that once you try, you want to repeat again, and again. I strongly recommend that you guys try it at least once, it is certainly an amazing dish, and if any of you guys need help, let me know, and I will definitely help you. I hope you guys enjoy Puchero as much as I do! And now…let me go cooking so you guys can get an idea of what I’m talking about!
AuthorPapeoByPepiCategorySalty Recipes
Place the chickpeas in a large bowl, cover with cold water, and let them soak for at least 8 hrs. ( I usually do this the night before)
Wash the vegetables, and meat, and add them to the pressure cooker together with the rest of ingredients.
Add water to the pressure cooker (Make sure that you cover the ingredients)
Bring to the boil
Skim off the scum that forms in the surface. (We do this several times and until I get rid of all the foam)
*** If you don't have a pressure cooker, and you are cooking the puchero in a regular pot, let simmer for approx. for 1 hour or until the chickpeas are tender, and the meat done.
***If you are using a pressure cooker, cover the pressure cooker and lower the heat. Cook for 30 minutes.
Place the meat, vegetables, and chickpeas on a platter. Discard the bones
Strain the broth, and you could either serve it as is with a sprig of mint, chopped boiled egg or even cured ham.
You can also bring the broth to the boil again, and add rice or Angel hair pasta.
Ingredients
Directions
Place the chickpeas in a large bowl, cover with cold water, and let them soak for at least 8 hrs. ( I usually do this the night before)
Wash the vegetables, and meat, and add them to the pressure cooker together with the rest of ingredients.
Add water to the pressure cooker (Make sure that you cover the ingredients)
Bring to the boil
Skim off the scum that forms in the surface. (We do this several times and until I get rid of all the foam)
*** If you don't have a pressure cooker, and you are cooking the puchero in a regular pot, let simmer for approx. for 1 hour or until the chickpeas are tender, and the meat done.
***If you are using a pressure cooker, cover the pressure cooker and lower the heat. Cook for 30 minutes.
Place the meat, vegetables, and chickpeas on a platter. Discard the bones
Strain the broth, and you could either serve it as is with a sprig of mint, chopped boiled egg or even cured ham.
You can also bring the broth to the boil again, and add rice or Angel hair pasta.
