Puchero

Name: Puchero
Total time: 10800 s
Yield: Serves 8 servings
Ingredients: 1 whole medium chicken; 1 piece salted pork belly; 2 salted pork ribs; 2 pieces salted pork rind; 2 leeks; 2 carrots; 2-3 potatoes; 1 stalk cleaned celery; 1 turnip; Chickpeas, soaked; 1 ham bone; 1 piece salted pork tail; Trimmings of cured ham (jamón serrano); Other types of salted bones

Davidsi @cook_110852966

Chicken and vegetable puchero broth. The meat can vary depending on what you have available. I usually make it with: 1 whole chicken, 1 piece of salted pork belly, and 1 piece of beef shank. But you can also use turkey leg, chicken carcasses, or similar cuts. The salted bones can also be of various types. The meat can be served as a second course along with a bit of the pork belly, which we call "pringá"—it's eaten with bread, using your hands to scoop it up. If you have leftover meat, it's perfect for making croquettes.

Davidsi @cook_110852966

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Ingredients

2 to 3 hours

Serves 8 servings

1whole medium chicken
1 piecesalted pork belly
2salted pork ribs
2 piecessalted pork rind
2leeks
2carrots
2-3potatoes
1 stalkcleaned celery
1turnip
Chickpeas, soaked
Optional:
1ham bone
1 piecesalted pork tail
Trimmings of cured ham (jamón serrano)
Other types of salted bones

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Steps

2 to 3 hours

1

Prepare the ingredients and cooking pots. I usually use two pots to keep the vegetables separate, and I have 5-quart (about 5-liter) pots. If you have larger pots, you can cook everything together.
2

Fill the pots with water and bring to a boil.
3

Rinse the salted bones under water to remove excess salt. Clean the vegetables.
4

Add the ingredients to the pot and simmer for 2 to 3 hours over medium heat. At the beginning, skim off any foam; I do this by ladling it through a strainer into one of the pots.
5

I take broth from the pot with the meat and bones, and replenish it with broth from the vegetable pot, adding fresh water to the vegetable pot as needed, while the main pot continues to produce a concentrated broth.
6

Once done, transfer the ingredients to a tray, separate the meat and pork belly, and discard the bones. Store the vegetables in containers to serve later. The photo shows what was left over from lunch.
7

You can use the broth for several dishes. Today, I made it with rice and vegetables, and for my daughter, I added egg yolk and chorizo.