Puchero (Spanish cuisine). In Philippine cuisine, puchero (Spanish: Pochero; Tagalog: putsero) refers to a dish composed of beef chunks stewed with saba bananas (or plantains). The dish may also include potatoes or sweet potatoes, chorizos de Bilbao, bok choy, leeks, chickpeas, cabbage and tomato sauce. Other versions replace beef with chicken or pork.
Pork, sausages and often chicken are slow-simmered with hearty vegetables and garbanzo beans. Puchero was originally a wintertime peasant dish eaten over several days, first with rice, then with noodles, then with the remainder incorporated into other dishes. If there is ever a Spanish meal that gleans real food, this is it. You can have Puchero (Spanish cuisine) using 8 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Puchero (Spanish cuisine)
- You need 1-2 of chicken tights (depends on amount of meat you want).
- Prepare 2 handful of rice.
- It’s 1 of Dried salted pig bone (hueso añejo).
- You need 1 of dried salted pig skin (trozo pellejo añejo).
- Prepare 200 gr of chickpeas.
- It’s 1 of carrot.
- You need of Water.
- You need 1 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. Remove from the pot and set aside, keeping the oil in the pot. When it comes to healthy Spanish comfort food, puchero is about as good as it gets.
Puchero (Spanish cuisine) step by step
- Put chickpeas in the water overnight with a little bit of soda powder.
- To the big pot add chickpeas, chicken tight, pig bone and pig skin, cover it with a lot of water.
- Cook it on the medium-high fire for about 1,5h or until chickpeas is ready.
- Check on it every 5-10 min to add more hot water if needed (until starting point).
- Slice carrot and add to the pot after about 30min of cooking..
- 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..
- When chickpeas is ready make sure you have enough water and add rice. Cook for 15 min on medium-high fire.
- Separate chicken, remove bone and skin from the pot.
- Take a steam of spearmint and add to the pot after switching off fire. Let it rest for 10-15 minutes..
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. It is hardly surprising that the Noche Buena feast and the Christmas day meals are laden with for-special-occasions-only Spanish dishes and local adaptations of Spanish dishes. Lechon, puchero, fabada, paella, morcon, embutido, leche flan, and churros are only some of the favorite Christmas dishes. Pochero (Puchero) is another great dish that we inherited from the Spanish.