Home Cook Together. Celebrate Life.

Puchero

Serves 8 Soup dairy-free, meat, Soups

Puchero

Puchero is the cherished Sunday ritual in Argentina, a feast that brings the whole family to the table. Traditionally, this hearty dish features a medley of beef, chicken, and chorizo simmered alongside a bounty of vegetables. The slow mingling of flavors in the clear broth marks the start of the meal, offering a comforting prelude to the robust main event.

The taste is as rich as it is varied, with the tender meats and soft vegetables creating a symphony of textures. The broth, delicate yet flavorful, serves as the opening act, while the second plate of meats and vegetables offers a satisfying depth. Customarily, chimichurri and coarse salt are offered alongside to enhance the platter's natural goodness.

Ingredients

  • 800 g (1.8 lb)beef shank
  • 4chicken pieces
  • 2chorizos
  • 1/4cabbage
  • 4carrots
  • 4potatoes
  • 2sweet potatoes
  • 2ears corn
  • 1onion
  • 2bay leaves
  • to tastesalt

Method

  1. Place the 800 g (1.8 lb) beef shank and 4 chicken pieces into a large pot. Cover them with cold water, ensuring the water level is about 2 inches above the meat. Bring the pot to a gentle simmer over medium heat. As the water heats, skim off any foam or impurities that rise to the surface to ensure a clear broth.
  2. Once the broth is clear, add 1 onion (peeled and halved), 2 bay leaves, and salt to taste. Allow the mixture to cook gently for about an hour. The beef should start to become tender, and the aroma of the bay leaves will infuse the broth.
  3. After an hour, add 2 chorizos, 4 carrots (peeled and cut into large chunks), 4 potatoes (peeled and halved), and 2 sweet potatoes (peeled and halved) to the pot. These harder vegetables need more time to cook. Continue to simmer for an additional 40 minutes, allowing the flavors to meld together.
  4. For the last 15 minutes of cooking, add 2 ears of corn (cut into thirds) and 1/4 cabbage (cut into wedges) to the pot. The corn should become tender and the cabbage should soften but still hold its shape.
  5. Once everything is cooked, carefully strain the broth into a separate pot or large bowl to serve as the first course. Ensure the broth is clear and aromatic. Arrange the meats and vegetables on a large platter for the second course, showcasing the vibrant colors and textures of the cooked ingredients.