How to Cook Appetizing Puchero (Spanish cuisine)

Puchero (Spanish cuisine). Puchero (Spanish cuisine) Olena P Nerja. Puchero is a meat and chickpea stew from the Andalusia region of Spain. Pork, sausages and often chicken are slow-simmered with hearty vegetables and garbanzo beans.

Puchero is a hearty Spanish stew belonging to the cuisine of the poor, featuring different types of meat, rice, noodles, and vegetables such as chickpeas, cabbage, carrots, and potatoes. The name of the dish, puchero, means stewpot, referring to the big clay pots in which the stew was originally prepared. If there is ever a Spanish meal that gleans real food, this is it. You can cook Puchero (Spanish cuisine) using 8 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Puchero (Spanish cuisine)

1. You need of chicken tights (depends on amount of meat you want).
2. Prepare of rice.
3. You need of Dried salted pig bone (hueso añejo).
4. Prepare of dried salted pig skin (trozo pellejo añejo).
5. Prepare of chickpeas.
6. You need of carrot.
7. Prepare of Water.
8. You need of steam of spearmint.

Puchero Andaluz is a humble peasants stew made with frugal pieces of rich fatty meats, legumes, seasonal root vegetables and winter greens. It's simmered low and slow creating a mineral rich bone broth to nourish our bodies keeping our immunity strong and healthy. Puchero is a type of Spanish stew that varies from region to region and, of course, from house to house. It is basically a type of "cocido," which is a stew made from various meats, bones, and vegetables which may also include legumes and potatoes.

Puchero (Spanish cuisine) step by step

1. Put chickpeas in the water overnight with a little bit of soda powder.
   
2. To the big pot add chickpeas, chicken tight, pig bone and pig skin, cover it with a lot of water.
   
   
   
3. Cook it on the medium-high fire for about 1,5h or until chickpeas is ready.
4. Check on it every 5-10 min to add more hot water if needed (until starting point).
   
5. Slice carrot and add to the pot after about 30min of cooking..
6. You can use stock from the pot to make noodles soup for the next day. For that transfer some liquid to another pot. Don’t take a liquid right after putting extra water, wait for some time for it to get more flavor. After chickpeas is done you can also transfer some for the soup..
7. When chickpeas is ready make sure you have enough water and add rice. Cook for 15 min on medium-high fire.
8. Separate chicken, remove bone and skin from the pot.
9. Take a steam of spearmint and add to the pot after switching off fire. Let it rest for 10-15 minutes..

This soup is based on the classic 'puchero' soup of Andalucía, southern Spain. The regular version is a broth made with chickpeas, vegetables and lots of cheaper cuts of meat and bone. Traditionally Puchero is consumed as a first dish, with the meats being served as the second dish, also known as the ' Pringá '. Elle, along with Alan, is the owner of Spain Buddy and the busy web design business - Gandy-Draper. Elle's loves are Alan, the internet, their three bouncing dogs, good food, and dry white wine - although not necessarily in that order.