Authentic home cooking from Spain, with US measurements. 
Andalusian Puchero 🍲🥄
A true classic from my region’s cuisine, puchero broth with “pringá” is a combination of beef, pork, and chicken with pork fat that makes a delicious sauce for everyone on cold days. It has a very distinctive flavor thanks to the wide variety of vegetables in the broth—celery, leek, white turnip, and more. It’s perfect served with chickpeas or as a nourishing soup you can prepare with rice, thin noodles, chopped hard-boiled egg, ham, and crispy fried bread cubes—the traditional sopa de picadillo, a popular first course at Christmas dinners to warm you up. Since this recipe makes a large amount of broth, it’s very versatile and can be enjoyed in many ways. Let’s make this delicious puchero!
Andalusian Puchero 🍲🥄
A true classic from my region’s cuisine, puchero broth with “pringá” is a combination of beef, pork, and chicken with pork fat that makes a delicious sauce for everyone on cold days. It has a very distinctive flavor thanks to the wide variety of vegetables in the broth—celery, leek, white turnip, and more. It’s perfect served with chickpeas or as a nourishing soup you can prepare with rice, thin noodles, chopped hard-boiled egg, ham, and crispy fried bread cubes—the traditional sopa de picadillo, a popular first course at Christmas dinners to warm you up. Since this recipe makes a large amount of broth, it’s very versatile and can be enjoyed in many ways. Let’s make this delicious puchero!
Open in Cookpad AppSteps
- 1
First, it’s essential to choose top-quality ingredients, especially the meat. Beef shank is key, as it’s especially tender for the pringá. The choice of bones for the puchero is also very important, as they give the broth much of its wonderful flavor.
- 2
This time I added pork ham meat, although beef shank alone is enough, but this way the pringá will be heartier and more plentiful.
- 3
You can also add a salted white bone, but on this occasion I chose to add two pieces of Iberian ham shoulder bone.
- 4
The preparation is very simple: just put everything in a large pot and cover with plenty of water. The secret is in how long you let it cook.
- 5
It’s usually made in a pressure cooker, but we prefer the traditional way, especially during the holidays when there’s more time to cook with family. It does take twice as long, but it’s worth it.
- 6
The vegetables are another important part of the stew. I recommend always adding turnips—they have a fantastic flavor and texture. And of course, lots of celery and a large leek.
- 7
Tomato and onion aren’t essential, but I like to sauté and add them because they give the broth more body and flavor. Pumpkin adds creaminess, and you can’t skip the potatoes and carrots, cut into medium pieces so they don’t fall apart.
- 8
First, add the meat to the pot and cover with water and salt to taste—not too much, since the bones are already salty. Add a splash of extra virgin olive oil so you don’t need as much pork fat.
- 9
After about 15 minutes, add the chopped vegetables. Add more water if needed to cover the stew.
- 10
Let it cook slowly over medium heat. This time I used canned chickpeas, so I recommend adding them after the puchero has been cooking for about an hour, so they don’t get too soft.
- 11
Add more water as needed while it cooks. There’s no need to stir.
- 12
Just keep an eye on your puchero until the meat is tender, and it’s ready to enjoy—an amazing boost of energy and flavor. Tip: It’s even better the next day!
- 13
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