📝 About This Recipe
A soul-warming masterpiece, Puchero is a cornerstone of Spanish and Latin American comfort food, traditionally slow-cooked to extract every ounce of flavor from various cuts of meat and marrow bones. This rustic stew features a vibrant medley of tender beef, pork, and chicken simmered alongside earthy root vegetables, chickpeas, and sweet corn. It is more than just a meal; it is a celebratory feast that brings families together around a steaming pot of rich, golden broth.
🥗 Ingredients
The Meats & Bones
- 2 lbs Beef shank with marrow bone (Osso Buco style) (cut into large chunks)
- 1 lb Pork ribs or shoulder (cut into individual ribs or large cubes)
- 4 pieces Chicken drumsticks or thighs (skin-on for extra flavor)
- 2 links Spanish Chorizo (cut into thick rounds)
- 4 oz Slab bacon or pancetta (thickly sliced)
Vegetables & Legumes
- 1 cup Dried chickpeas (soaked overnight and drained)
- 3 pieces Large potatoes (peeled and halved)
- 3 pieces Carrots (peeled and cut into 2-inch chunks)
- 1 large Sweet potato (peeled and cut into large chunks)
- 1/2 lb Butternut squash (peeled and cut into large cubes)
- 2 ears Corn on the cob (cut into 3-inch rounds)
- 1/2 head Green cabbage (cut into large wedges)
Aromatics & Broth Base
- 1 large Leek (white and light green parts only, cleaned)
- 2 pieces Celery stalks (cut into large pieces)
- 4 cloves Garlic (smashed)
- 2 pieces Bay leaves
- 1 teaspoon Whole black peppercorns
- to taste Sea salt
👨🍳 Instructions
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1
Place the beef shank and marrow bones in a very large stockpot (at least 8-10 quarts). Cover with cold water and bring to a boil. Boil for 5 minutes, then drain and rinse the meat to remove grey impurities. This ensures a crystal-clear broth.
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2
Return the blanched beef to the clean pot and add the soaked chickpeas, bay leaves, peppercorns, and smashed garlic. Pour in 4-5 liters of fresh cold water until the pot is 3/4 full.
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3
Bring the liquid to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low. Use a fine-mesh skimmer to remove any foam that rises to the surface during the first 20 minutes.
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4
Add the pork ribs and the slab bacon to the pot. Cover partially and let it simmer gently for about 1 hour.
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5
After the first hour, add the chicken pieces, leeks, and celery. These add a secondary layer of sweetness and poultry richness to the base.
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6
Continue simmering for another 30 minutes, ensuring the liquid always covers the ingredients. Add more boiling water if the level drops too significantly.
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7
Add the carrots and the corn on the cob. These take longer to cook than the softer tubers and will infuse the broth with sweetness.
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8
Add the potatoes and sweet potatoes. Season the broth with a generous pinch of sea salt, but be careful as the bacon and chorizo will add saltiness later.
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9
Once the potatoes have been cooking for 10 minutes, gently nestle the butternut squash, cabbage wedges, and the chorizo links into the pot.
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10
Simmer everything together for a final 20-30 minutes, or until the chickpeas are buttery-soft and the beef is fork-tender.
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11
Taste the broth one last time and adjust the salt. Turn off the heat and let the pot rest, covered, for 10-15 minutes to allow the flavors to settle.
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12
To serve traditionally, carefully remove the meats and vegetables and arrange them on a large platter. Strain the broth into a separate tureen or bowls.
💡 Chef's Tips
Always start with cold water to extract the maximum flavor from the bones and meat. Skim the surface frequently; the clarity of the broth is the hallmark of a master chef's Puchero. Do not let the soup reach a rolling boil once the vegetables are added, or they will break apart and make the broth cloudy. If you have leftovers, the flavors will intensify overnight, making it even better the next day. You can add a piece of 'tocino' (salted pork fat) for a more authentic, rich Spanish flavor profile.
🍽️ Serving Suggestions
Serve the broth first as a starter, perhaps with thin 'fideo' noodles cooked directly in the liquid. Present the meat and vegetables as the main course, drizzled with a little extra virgin olive oil. Pair with a side of 'Criolla' sauce (diced onions, peppers, and vinegar) to cut through the richness of the meat. Serve with a crusty baguette or sourdough to soak up the remaining juices. Accompaniment: A robust red wine like an Argentine Malbec or a Spanish Rioja works beautifully.