Authentic home cooking from Spain, with US measurements. 
Andalusian Cocido (Puchero Blanco)
This recipe is the Almería version. The "puchero blanco" version from the Granada area is made without vegetables but with a small handful of rice. Both versions are delicious.
I use extra water and more meat so I can save the broth for making croquettes later.
Andalusian Cocido (Puchero Blanco)
This recipe is the Almería version. The "puchero blanco" version from the Granada area is made without vegetables but with a small handful of rice. Both versions are delicious.
I use extra water and more meat so I can save the broth for making croquettes later.
Open in Cookpad AppSteps
- 1
Fill a large pot with 17 cups water (about 4 liters) and add the meats, bones, and chickpeas. Bring to a boil, then cover and simmer over medium heat for 1 1/2 hours. I use extra water and plenty of meat so I can save the broth for making croquettes later.
- 2
When the broth is done, remove the meats and bones to a bowl.
- 3
Add the green beans and carrots, cut into pieces.
- 4
After 5 minutes of cooking, add the potatoes, cut into pieces.
- 5
Cook for about 15 to 20 minutes, until the potatoes are tender. If using frozen or canned chickpeas, add them to the pot 5 minutes before the potatoes are done.
- 6
Cook the blood sausages separately, and serve all the "pringá" (meats) on a platter.
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