Puchero

Puchero Recipe from Argentina with Beef, Veal, and a Variety of Vegetables

Region / culture: Argentina | Servings: 4

Introduction

Puchero is a traditional Spanish stew that is popular in many Latin American countries. This hearty and flavorful dish is made with a variety of meats, vegetables, and spices, creating a delicious and satisfying meal.

History

The origins of Puchero can be traced back to Spain, where it was originally a peasant dish made with whatever ingredients were available. Over time, the recipe evolved and spread to other countries, each adding their own unique twist to the dish.

Ingredients

2 lb (907 g) stewing beef (preferably chuck), in 1 large piece
2 lb (907 g) stewing veal or pork, preferably in 1 piece
2 bay leaves
2 onions, chopped
cloves from 1 head of garlic, peeled, coarsely chopped
2 tbsp chopped cilantro
3 carrots, sliced
2 celery stalks, diced
2 or 3 bouillon cubes
1 chorizo sausage, skinned, crumbled
1 chicken, cut into serving pieces
8 tomatoes, chopped
0.5 to 1 guajillo chile, soaked and puréed
ground cumin, to taste
grated rind of 0.5 orange
1 sweet potato (or chunk of pumpkin or other winter squash), peeled, cut into chunks
2 zucchini, cut into bite-size pieces
0.5 cabbage, thinly sliced, blanched
3 ears of corn, husked, each broken into 3 pieces
1 apple, cored, cut into bite-size pieces
2 turnips, quartered (optional)
10 pitted prunes
juice of 1 to 2 oranges
0.25 tsp cinnamon, or to taste
pinch powdered ginger
8 oz (227 g) green beans
14 oz (397 g) cooked drained chickpeas
salt
4 oz (113 g) thin pasta, rice or orzo, cooked
6 green onions, trimmed, thinly sliced
2 lb (907 g) creamer potatoes, boiled until tender

Vinaigrette

Accompaniments

chipotle-tomato salsa
guacamole (optional)
chopped cilantro leaves
Argentinean pumpkin-chile sauce

How to prepare

Combine beef, veal or pork, bay leaves, onions, garlic, cilantro, carrot, and celery in a large pot and fill with water.
Bring to a boil, then reduce heat to a simmer. Skim the scum that rises to the surface.
Add bouillon cubes and cook for 1 hour, or until the meat starts to become tender.
Add chorizo, chicken, tomatoes, chile, cumin, and orange rind; cook for 30 minutes.
Skim off fat.
Add sweet potato, zucchini, cabbage, corn, apple, turnips, prunes, orange juice, cinnamon, and ginger; simmer for 15 minutes, or until the zucchini is tender.
Add green beans and chickpeas and heat through (the beans should be al dente; tender, but green, not gray).
Season to taste with salt and skim off all surface fat.
Serve in two courses: as a first course, ladle the hot broth over cooked pasta and garnish with sliced green onions.
For the main course, arrange the tender meats on a platter and carve.
Dress vegetables with garlic vinaigrette and serve as an accompaniment, along with boiled potatoes.
Offer salsa, guacamole, chopped onions, cilantro, and/or pumpkin sauce at the table.
Serves 4, with leftovers for 3 or 4 more meals. To store leftovers: refrigerate leftover meats and vegetables in their broth overnight.
The next day, discard the layer of fat on the surface.
Remove large pieces of meat and wrap tightly; refrigerate for up to 5 days or freeze for up to 2 months.
Ladle vegetables (keep chickpeas separate) into covered containers and store in the refrigerator for up to 5 days.
Strain broth into a clean container; refrigerate for up to 1 week (I recommend boiling it once or twice during the week, then straining it into a clean pot), or freeze for 2 to 4 months.

Variations

For a vegetarian version, omit the meats and add more vegetables like mushrooms, bell peppers, and eggplant.
Add different spices like paprika, oregano, or thyme for a unique flavor profile.
Experiment with different types of beans or legumes for added protein and fiber.

Cooking Tips & Tricks

Skim off any fat that rises to the surface of the stew during cooking to keep it light and flavorful.

- For a richer flavor, you can brown the meat before adding it to the pot.

- Adjust the seasonings to suit your taste preferences, adding more or less of the spices as desired.

Serving Suggestions

Puchero can be served with a side of salsa, guacamole, chopped cilantro, and Argentinean chile sauce for added flavor. Enjoy the stew with a side of rice or crusty bread for a complete meal.

Cooking Techniques

Puchero is typically cooked in a large pot on the stovetop, allowing the flavors to meld together over low heat. Be sure to simmer the stew gently to ensure that the meats are tender and the vegetables are cooked through.

Ingredient Substitutions

Substitute beef or pork with chicken or turkey for a lighter version of the stew.

- Use vegetable broth instead of bouillon cubes for a vegetarian-friendly option.

- Swap out the orzo pasta for brown rice or quinoa for a gluten-free alternative.

Make Ahead Tips

Puchero can be made ahead of time and stored in the refrigerator for up to 5 days. Simply reheat the stew on the stovetop or in the microwave before serving. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Serve Puchero in a large bowl or individual bowls, garnished with chopped cilantro and a drizzle of olive oil. Arrange the meats and vegetables neatly on a platter for a beautiful presentation that is sure to impress your guests.

Pairing Recommendations

Puchero pairs well with a variety of beverages, including red wine, beer, or a refreshing glass of iced tea. Enjoy this hearty stew with a side salad or roasted vegetables for a complete and satisfying meal.

Storage and Reheating Instructions

Store leftover Puchero in airtight containers in the refrigerator for up to 5 days. Reheat the stew on the stovetop over low heat, stirring occasionally until heated through. Add a splash of water or broth if needed to prevent the stew from drying out.

Nutrition Information

Calories per serving

A serving of Puchero typically contains around 500-600 calories, depending on the portion size and ingredients used. This hearty stew is a satisfying meal that can keep you full and energized.

Carbohydrates

Puchero is a carbohydrate-rich dish, thanks to the addition of vegetables like potatoes, squash, and corn. These ingredients provide a good source of energy and essential nutrients.

Fats

The fats in Puchero come from the meats used in the dish, such as beef, pork, and chicken. While these fats add flavor to the stew, it's important to enjoy them in moderation as part of a balanced diet.

Proteins

Puchero is a protein-packed dish, with a variety of meats like beef, pork, and chicken providing a good source of this essential nutrient. Protein is important for muscle growth and repair, as well as overall health.

Vitamins and minerals

Puchero is loaded with vitamins and minerals from the vegetables used in the recipe. Carrots, celery, zucchini, and cabbage are just a few of the nutrient-rich ingredients that provide essential vitamins and minerals for overall health.

Alergens

Puchero may contain allergens such as gluten (from the orzo pasta), soy (from the bouillon cubes), and sulfites (from the prunes). Be sure to check ingredient labels and make substitutions as needed for any dietary restrictions.

Summary

Overall, Puchero is a nutritious and well-balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. Enjoy this hearty stew as part of a healthy and varied diet.

Summary

Puchero is a delicious and hearty stew that is perfect for a comforting meal on a cold day. With a mix of meats, vegetables, and spices, this dish is packed with flavor and nutrients. Enjoy this traditional recipe with your family and friends for a satisfying and memorable dining experience.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl living in the small village of El Callejon in Spain. My grandmother, who was a wonderful cook, had passed down many of her delicious recipes to me. But one day, I stumbled upon a new recipe that piqued my interest - Puchero.

I remember it like it was yesterday. I was rummaging through my grandmother's old recipe books, looking for inspiration for dinner. As I flipped through the pages, a faded piece of paper fell out from between the pages. It was a handwritten recipe for Puchero, scribbled in my grandmother's elegant cursive writing.

Curiosity got the best of me, and I immediately set out to learn more about this mysterious dish. I asked my grandmother about it, and she told me that Puchero was a traditional Spanish stew that was made with a variety of meats, vegetables, and spices. It was a hearty and comforting dish that was perfect for cold winter nights.

Intrigued, I decided to give the recipe a try. My grandmother guided me through the process, showing me how to properly season the meat, chop the vegetables, and simmer everything together in a large pot. The aromas that filled the kitchen were intoxicating, and I couldn't wait to taste the finished dish.

When it was finally ready, I ladled myself a bowl of Puchero and took my first bite. The flavors exploded in my mouth - tender chunks of meat, savory broth, and the perfect blend of spices. It was unlike anything I had ever tasted before, and I knew that this recipe would become a staple in my own cooking repertoire.

Over the years, I continued to perfect my Puchero recipe, adding my own twists and tweaks to make it truly my own. I shared it with friends and family, who all raved about how delicious it was. And every time I made it, I couldn't help but think back to that fateful day when I first discovered the recipe hidden in my grandmother's old cookbook.

To this day, Puchero remains one of my favorite dishes to make. It's a reminder of my roots, of the traditions and flavors that have shaped me into the cook that I am today. And every time I take a bite of that rich, hearty stew, I am transported back to that moment when I first discovered the magic of this timeless recipe.

So here's to Puchero - a dish that has brought me joy, comfort, and an everlasting connection to my past. And to my dear grandmother, who unknowingly passed down this culinary treasure to me, I am forever grateful.