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|Place of origin:|
|Spain, Argentina, Colombia, Uruguay|
|Varies by region|
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Puchero is a type of stew prepared in Yucatán, Mexico, Argentina, Colombia, Paraguay, Uruguay, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The name comes from the Spanish word "puchero" which means "stewpot".
In Andalusia, puchero was originally a peasant soup. The basic ingredients of the broth are meat (beef, veal, pork and/or chicken), bacon, cured bones (such as those of the jamón serrano), and vegetables (potatoes, celery, chard, leek, carrots, and turnips). It can be straight drank in mugs as a consommé known as caldo de puchero, which can be seasoned with fresh spearmint leaves or sherry. Alternatively, it can be prepared as a soup after adding chickpeas, cured ham, boiled egg, and rice, noodles or bread. The meat left-overs, called pringá, is usually served separately as a main dish, and the remnants used for subsequent dishes as croquettes or ropa vieja.
Río de la Plata puchero
Puchero is eaten in the parts of Argentina, Uruguay, and Paraguay that border the Río de la Plata. The dish is prepared quite similarly as in Spain, though its ingredients are significantly different due to the vastly different local produce. In the parts of Argentina, Colombia and Uruguay surrounding the estuary of the Río de la Plata, puchero is primarily beef-based, as beef was plentiful and cheap, and chickpeas are less common there than in the Iberian peninsula.
The cuts of meat used are particularly important: if possible, ossobuco; otherwise beef cuts with marrow or poultry (used in puchero de gallina) can be substituted. Other ingredients used may include potatoes, onions, and squash. Some local variations call for the addition of sweet potatoes, sweet corn, carrots, bacon, sliced chorizo, pork belly, cabbage, and eggs.
Puchero is considered a lower- and middle class staple, and is traditionally served during the fall and winter. It can be found on menus in family and regional restaurants throughout Argentina, but not at most more expensive restaurants.
In Philippine cuisine, pochero is composed of the following ingredients: 1/2 kilo chicken, cut into parts, 1/2 kilo pork, cut into cubes, 1/2 kilo beef for stewing, cut into chunk cubes, 8 cups water 6 minced cloves garlic minced, 5 pieces Saba banana, 5 pieces boiled potatoes, quartered, 5 pieces boiled sweet potatoes, quartered, 4 pieces chorizo bilbao, 2 tablespoons oil,1 teaspoon salt, 1 bundle onion leeks,1 cup chickpeas, 1 sliced bundle cabbage and a Pinch salt & pepper.
- Andalusian cuisine
- Argentine cuisine
- Canarian cuisine
- Colombian cuisine
- Philippine cuisine
- Uruguayan cuisine
- "Sabores argentinos: el puchero" (in Spanish). April 20, 2010. Retrieved 2011-03-07.