Canarian Puchero

Name: Canarian Puchero
Total time: 3000 s
Yield: Serves 4 servings
Ingredients: 2.2 lbs beef (about 1 kg); 2.2 lbs pork or chicken (about 1 kg); 1 2/3 lbs dried chickpeas, soaked overnight (about 750 grams); 1 large piece of chorizo sausage; 1 onion, peeled and halved; 2 ears corn, sliced into rounds; Salt; 1 splash oil; 1.1 lbs pumpkin, cut into pieces (about 500 grams); 1 zucchini, chopped; 2 carrots; 1 piece yam; 1 bunch green beans; 1/2 head cabbage, cut into pieces; 2.2 lbs potatoes, peeled and whole (about 1 kg); 1 2/3 lbs sweet potatoes (about 750 grams); Saffron threads; 3 garlic cloves, salt; 2 whole cloves

Guache @cook_1089312

Tenerife (Islas Canarias)

This Puchero recipe is from Tenerife. It's a hearty and delicious dish.

Guache @cook_1089312

Tenerife (Islas Canarias)

This Puchero recipe is from Tenerife. It's a hearty and delicious dish.

Saved

Ingredients

50 minutes

Serves 4 servings

2.2 lbsbeef (about 1 kg)
2.2 lbspork or chicken (about 1 kg)
1 2/3 lbsdried chickpeas, soaked overnight (about 750 grams)
1large piece of chorizo sausage
1onion, peeled and halved
2 earscorn, sliced into rounds
Salt
1 splashoil
1.1 lbspumpkin, cut into pieces (about 500 grams)
1zucchini, chopped
2carrots
1 pieceyam
1 bunchgreen beans
1/2 headcabbage, cut into pieces
2.2 lbspotatoes, peeled and whole (about 1 kg)
1 2/3 lbssweet potatoes (about 750 grams)
Saffron threads
3garlic cloves, salt
2whole cloves

Saved

Steps

50 minutes

1

In a large pot with plenty of water, add the beef, pork or chicken, soaked chickpeas, chorizo, onion, corn rounds, salt, and a splash of oil. Bring to a boil and cook until everything is halfway cooked.
2

Add the pumpkin, zucchini, carrots, yam, green beans, and cabbage to the pot.
3

After about 30 minutes, add the potatoes and sweet potatoes. Continue cooking until the potatoes are tender.
4

At this point, make a paste by crushing the saffron threads, garlic, salt, and cloves together. Add this to the pot, stir, and let it simmer for a final boil.
5

Before serving, let the stew rest for a while.