How to make Puchero Bogotano

Why cooks start here

Puchero Bogotano is cooked the way Cundinamarca cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a colombian family cook actually puts it on the table.

Puchero Bogotano, a staple from the Cundinamarca region, is a dish that brings together the heart of Colombian home cooking. Cooked with a generous hand, this puchero is not just about the ingredients but the way they are seasoned and shared. The salt is measured by intuition, and the richness of beef and chicken finds its balance with the earthy notes of potatoes and cabbage. Corn adds a touch of sweetness, making this stew a comforting embrace on any day. Expect a symphony of textures and flavors—tender beef, succulent chicken, and the satisfying bite of cabbage and potatoes, all simmered to perfection. The broth is robust and savory, inviting you to savor each spoonful. This is a dish meant for sharing, a true reflection of Colombian hospitality, where every bowl brings warmth and a sense of belonging.