Puchero

Name: Puchero
Ingredients: 1 salted pork bone (such as rib or backbone); 1 piece ham; 1 piece chicken (breast or leg); You can add as many types of meat as you like, but chicken, salted bone, and ham are essential. The same goes for the vegetables; 1 large carrot; 2 medium potatoes (or 1 large potato); 1 cup chickpeas (about 200 grams) per 2 people (for example: if serving 4 people, use 2 cups chickpeas (about 400 grams)); Water to cover the meat in the pressure cooker (fill until the meat is just covered); 1-1 1/2 tablespoons salt (start with 1 tablespoon (about 15 grams), taste and adjust); Noodles

Lorena Arroyo Vélez @lorenarroyo

Puchero

Lorena Arroyo Vélez @lorenarroyo

Saved

Ingredients

1salted pork bone (such as rib or backbone)
1 pieceham
1 piecechicken (breast or leg)
You can add as many types of meat as you like, but chicken, salted bone, and ham are essential. The same goes for the vegetables
1large carrot
2medium potatoes (or 1 large potato)
1 cupchickpeas (about 200 grams) per 2 people (for example: if serving 4 people, use 2 cups chickpeas (about 400 grams))
Water to cover the meat in the pressure cooker (fill until the meat is just covered)
1-1 1/2 tablespoonssalt (start with 1 tablespoon (about 15 grams), taste and adjust)
Noodles

Saved

Steps

1

Add the chickpeas (soaked overnight), carrot, and potatoes to the pot.
2

Rinse the meat pieces and add them to the pot.
3

Fill the pressure cooker with water until the meat is just covered.
4

Set over high heat. When foam starts to form on top, skim it off with a slotted spoon.
5

Once it comes to a boil and you’ve finished skimming, put on the lid and the pressure weight.
6

When the pressure weight starts to release steam, reduce the heat to medium and cook for about 45 minutes. Don’t lower the heat too much or it will take longer.
7

After 45 minutes, remove the pot from the heat and carefully release the steam before opening.
8

Once all the steam has been released, open the pot and return it to low heat. Remove the meat and vegetables, then add the salt.
9

Finally, strain the soup directly into the pot using a strainer. You can either serve the soup with the chickpeas and noodles (add the noodles at this point), or set aside some broth for soup.