Puchero

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.” The ingredient varies from region to region but the main ingredients that always stays the same are chick peas or white beans and meat which can be beef, goat, pork or chicken.

This dish originated as a peasant food and was traditionally eaten over the course of several days where the first days it is consumed with rice, the second day it is consumed with noodles and if there are still left overs it is used in a variety of dishes like croquettes or ropa vieja (a shredded beef in a tomato sauce). In South America (such as Argentina, Colombia and Uruguay) they use more meat and sometime don’t use chickpeas as it is less common in those countries, In Spain they use more chick peas than meat, and in Philippines they use chickpeas or white beans.

If this was a peasant food during the early days, I guess this is one good reason to be one. A very hearty dish that is best enjoyed with steaming hot rice.

Puchero
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 kg Chicken legs and thighs
  • 1 large can baked beans
  • 3 cups chicken stock
  • 3 tbsp tomato paste
  • 4 pcs cardaba/saba bananas, sliced
  • 2 bunch bok choy, blanched
  • ½ cabbage, sliced and blanched
  • 2 tbsp brown sugar
  • 1 large onion
  • 6 cloves garlic
  • freshly ground black pepper
  • fish sauce
  • oil
Instructions
  1. In a pot, sauté garlic and onion in oil.
  2. Add chicken and brown on all sides.
  3. Add chicken stock, tomato paste and sugar. Bring to a boil and simmer for 20 minutes or until tender.
  4. Add the bananas and baked beans. Simmer for additional 15 minutes or until chicken is cooked.
  5. Season with fish sauce and freshly ground black pepper.
  6. Once cooked place in a serving bowl together with blanched vegetables.

 

Puchero Wide

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  1. What a lovely hearty meal. :-) Mandy

  2. Very interesting interpretation! I love how the Philippines takes inspiration from other world cuisines to create something so unique. In my region, “puchero” is different from “potaje” in that “puchero” is a chicken + beef + tocino bacon + salted pork skin soup with only chickpeas whereas “potaje” is a stew where more meat combinations (or no meat at all) are allowed and frequent, and both chickpeas and beans are used. A traditional “puchero” in Spain is a huge pot with water, celery tops, whole carrot , a whole/half hen or chicken, a chunk of tocino bacon, a chunk of beef, a small rind of salted pork skin (“añejo”) and a few handfuls of chickpeas (soaked overnight). Boiled until the chickpeas are tender and frequently foaming the top of the pot to end up with a clear, white soup, thin but hearty. When it’s done, you take all the meats out and serve the soup with a sprig of hierbabuena mint and some rice or short spaguetti in it, sometimes also with some stale bread, then you eat some of the meats as a second course. You explained it perfectly: first day with rice, second with short spaguetti, the remainders of the meat will be used for chicken croquettes. If you have some broth left, you will use it for “sopa de picadillo” (puchero broth with a bit of milk, little pieces of boiled egg, little pieces of cured ham and croutons). Puchero is said to “resuscitate people from the dead” in Spain, and it is a proper “grandmother’s meal”, because it takes so long to cook that nowadays nobody has the time to do it at home as an everyday meal. When you’re hungover, you’re glad to drink a cup of puchero broth. If you’re sick, some neighbour will bring you some puchero over to help you recover. It will be present as one of the options for the first course in most of the restaurants serving a set menu for lunch in Spain.
    Is your puchero an “everyday meal”, too?

    • Raymund says:

      Your description of puchero makes me wanna make it, it sounds like cocido or burgoo where different types of meats are used. And regarding the everyday meal, I guess not really as we treat this more of a special dish rather than a normal one.

  3. What a great dish! Looks fantastic.

  4. Pochero is one of my favorite dishes but I always make Beef Pochero. I’ll try chicken next time!

  5. Amanda says:

    This is my kind of dish! Beautiful! Interesting history behind it. I love the combination of sweet and savory. I’m bookmarking this one.

  6. Eha says:

    More than happy to try this ‘variation on a theme’! Love the soulfood feeling and the use of bananas but shall try thus with cannelini beans for personal preference :) 1

  7. There’s something so wholesome about a hearty stew! I can see by these delicious ingredients that NZ isn’t about to give over to Summer yet ;) I happen to love eating food, regardless of warmer of cooler weather. Yes, I’ve been known to cook a giant ham when it’s 35+C degrees too.

  8. chef mimi says:

    I want to make this!

  9. shambolicism says:

    Sounds delicious, and great as a winter dish! Will have to make this one day.

  10. Hey there, I’m loving your blog. Learned so much about world cuisine already by scrolling through your first page! I’ve never heard of Puchero but it sounds right up my alley. Great sweet and savoury profile.

  1. January 20, 2014

    […] Kaldereta, Puchero, Mechado and Menudo what’s the difference between them? Though for non-Filipinos this might be […]

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