Recipe: Yummy Puchero (Spanish cuisine)

Puchero (Spanish cuisine). Put chickpeas in the water overnight with a little bit of soda powder. This channel is made by the pupils of the Primary School Azahares in La Rinconada, Seville (Spain). We deal with differents issues like cooking or.

Be the first to review this recipe. This is Elena Zelayeta's mother's recipe. I have left out one ingredient, canned Spanish sausages, because I can't identify it. You can cook Puchero (Spanish cuisine) using 8 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Puchero (Spanish cuisine)

  1. You need 1-2 of chicken tights (depends on amount of meat you want).
  2. You need 2 handful of rice.
  3. You need 1 of Dried salted pig bone (hueso añejo).
  4. It’s 1 of dried salted pig skin (trozo pellejo añejo).
  5. You need 200 gr of chickpeas.
  6. You need 1 of carrot.
  7. Prepare of Water.
  8. It’s 1 of steam of spearmint.

Puchero is a type of stew that is common to Spanish influenced countries such as the South America and the Philippines, The word "puchero" itself is a Spanish term that means "stew pot." Puchero (Spanish cuisine). 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. Growing up, I used to hate eating puchero or bone broth soup.

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..

Now I not only appreciate it, but make it frequently to drink alone, use as the base for a soup or for the dough of Spanish croquetas. Well balanced and nourishing, this Valencian puchero recipe will show you how to make a simple yet hearty Spanish stew that is sure to warm you up on a cold winter's day. A 'puchero' *(m) is one of several Spanish words for a 'stew'. See also 'cocido', 'estofado', and · How to say puchero in Spanish? Spanish Puchero. spanish butter bean & chorizo puchero.

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