Puchero

Nadia Galinova
Translated by
Nadia Galinova
Puchero
Image: Mariana Petrova Ivanova
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23/06/2022
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Preparation
15 min.
Cooking
60 min.
Тotal
75 min.
Servings
4
"Experience the magic of everyday Spanish cuisine with this aromatic Spanish recipe for Puchero"

Ingredients

  • turnips - 1 pc.
  • kohlrabi - 1 pc.
  • celery - 1 root
  • leeks - 1 stalk
  • carrots - 4 pcs.
  • potatoes - 4 pcs.
  • chickpeas - 2 handfuls
  • pelota - 1 pc. Spanish big meatball *
  • veal
  • chicken
  • veal bone - white
  • pork spine - 1 pc.
  • veal ribs - 1 pc.
  • bacon - 1 pc.
  • salt
  • saffron - 1 pinch
  • black pepper - 1 pinch
measures

How to cook

Wash and clean the meat. Put it in a pressure cooker. Cover it with water and boil it. Use a spoon to remove the foam from the meat.

Peel, wash and add the whole vegetables. Add the spices and chickpeas, which you have previously soaked in water since the evening. Stir and boil. Close the pot.

The stew should be left to boil for an hour. Open the pot and remove the vegetables in one plate and the meat in another.

*The Spaniards serve Puchero separately and the broth is eaten either with noodles, rice or boiled eggs. And if by chance there is a larger amount left, the next day you must eat Oven-Baked Rice (Arroz al Horno), which is a must try!

*Pelota is a Spanish large meatball made from minced meat, salt, black pepper, pine nuts, cinnamon and bread.

Puchero is very tasty.

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