Puchero Malagueño (Comares, Málaga)

Name: Puchero Malagueño (Comares, Málaga)
Total time: 3600 s
Yield: 2 servings
Ingredients: 1/2 lb (about 225 grams) dried chickpeas; 3 1/2 oz (100 grams) celery; 3 1/2 oz (100 grams) carrots; 3 1/2 oz (100 grams) leeks; 1 turnip; 2 potatoes; 1 chicken or turkey leg, or 2 chicken drumsticks; 1 aged soup bone; 1 ham bone or 1 salted bone; 3 1/2 oz (100 grams) pork rind; 1/2 lb (about 225 grams) beef shank or stewing beef; 1 3/4 oz (50 grams) pork fatback; Water, enough to cover the ingredients; (optional) Bomba rice, a small handful per person; (optional) Fine noodles (angel hair pasta), a small handful per person

Fran Molina @FranMolina62

This is my mother's recipe, from her hometown. Traditionally, it was made without a pressure cooker.

Fran Molina @FranMolina62

This is my mother's recipe, from her hometown. Traditionally, it was made without a pressure cooker.

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Ingredients

1 hour

2 servings

1/2 lb(about 225 grams) dried chickpeas
3 1/2 oz (100 grams)celery
3 1/2 oz (100 grams)carrots
3 1/2 oz (100 grams)leeks
1turnip
2potatoes
1chicken or turkey leg, or 2 chicken drumsticks
1aged soup bone
1ham bone or 1 salted bone
3 1/2 oz (100 grams)pork rind
1/2 lb(about 225 grams) beef shank or stewing beef
1 3/4 oz (50 grams)pork fatback
Water, enough to cover the ingredients
(optional) Bomba rice, a small handful per person
(optional) Fine noodles (angel hair pasta), a small handful per person

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Steps

1 hour

1

The night before, place the chickpeas in a bowl and cover with water so the water is about 1 inch above the chickpeas. Add salt and a pinch of baking soda to help soften them.
2

Rinse all the ingredients well. Rinse the vegetables with cold water and the meats with hot water.
3

Use a vegetable peeler to peel the carrots, potatoes, and turnip.
4

You can prepare a frozen set of the vegetables and meats ahead of time to use whenever you like.
5

Heat the water in a pressure cooker for 20 minutes, then add all the ingredients. Make sure everything is covered, leaving about 2 inches from the top of the pot. Once it starts to boil, skim off any foam with a metal strainer for 10 minutes.
6

Cut the chicken or turkey leg into pieces. If using drumsticks, add them whole.
7

Close the pressure cooker. When the valve rises, cook for 30 minutes. After that, remove from heat.
8

Be careful! Before opening the pressure cooker, let it rest until the valve drops and make sure there is no pressure left.
9

Separate and set aside the carrots, potatoes, and chickpeas. In another bowl, place the meats: beef shank (shredded), chicken or turkey (deboned), and pork fatback (this is called 'pringá').
10

Discard the cooked turnip, leek, and celery. Strain the broth and set it aside. Also keep the meats (pringá) and the vegetables (carrots, potatoes, and chickpeas) separate.
11

If you want to add rice or fine noodles to the soup before serving, cook them in a small pot with the strained broth diluted with water (50/50), using a small handful of rice or noodles per person.