Puchero is cooked throughtout Spain and it is eaten mostly in winter. Each province has its own version of the recipe. Freshly grown vegetables and locally favorite meats are always used. Some areas prefer lamb to beef, so you can use the meat that you like most. The important thing is that you use different types of meat and vegetables, then cook them all together. Puchero is a heartwarming meal, so it is perfect remedy if you are suffering a winter cold!.

The ingredients to feed 4 people:

1 / 2 kgr chickpeas
1 / 2 kgr (pieces of: panceta, pig trotter, pig cheek)
1 / 4 kgr Beef shank
1 Chicken drumstick
4 Spanish Sausage “morcilla” (black pudding)

2 Potatoes
1 Carrot
1 Turnip
1 Parsnip
Handful of green beans
1 Onion
1 Piece of celery

The cooking:

Soak the chickpeas overnight in water with a pinch of bicarbonate of soda (using bicarbonate of soda is a trick that was told to me by a friend of my mumĀ“s. Bicarbonate of soda will help when cooking the beans and will ensure that they are softened).

The best way to cook Puchero is to use a pressure cooker, it will only take 1 hour, but if you cook it with a normal pot it will take about 4 hours for the chickpeas to cook and soften. Before you put the chickpeas into the pot be sure you have rinsed them thouroughly. 

So, put everything in the pot: chickpeas, meat and vegetables. Cover all the ingredients with water and add salt. Seal the pressure cooker and cook for 1 hour and 15 minutes. At this point, open the pot and taste for seasoning. If needed add salt and then let  boil for several minutes.

Cook rice or noodles in a separate pan using broth from the Puchero.

Serve beans and meat with some rice or noodles and add a little more broth.

Que aproveche!

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