Canarian Puchero Recipe by Raquel - SalyPimientas
This recipe is translated from Cookpad Spain. See original: Puchero canario Cooking Instructions 3 hours 30 minutes 1 Soak the chickpeas in water overnight. 2 In a large pot with plenty of water, add all the meats except the chicken (beef brisket, pork ribs, pork belly, chorizo, and ham bone or ham ends). When the water is hot, add the chickpeas and simmer for about 1 1/2 hours. Skim off any foam or fat that rises to the surface from time to time. 3 Add the half chicken and the corn pieces. Let it simmer for another 30 minutes before adding the first batch of vegetables (carrots, potatoes, sweet potato, and pumpkin or squash). Continue simmering for another 30 minutes. 4 Finally, add the rest of the vegetables: green beans, cabbage, zucchini, and the unpeeled pear. Let it simmer for another 30 minutes. During this time, adjust the salt and add the saffron. 5 The puchero is now ready to eat, but it’s always better if you let it rest and eat it the next day. Enjoy! 1 Soak the chickpeas in water overnight. 1 Soak the chickpeas in water overnight. 2 In a large pot with plenty of water, add all the meats except the chicken (beef brisket, pork ribs, pork belly, chorizo, and ham bone or ham ends). When the water is hot, add the chickpeas and simmer for about 1 1/2 hours. Skim off any foam or fat that rises to the surface from time to time. 2 In a large pot with plenty of water, add all the meats except the chicken (beef brisket, pork ribs, pork belly, chorizo, and ham bone or ham ends). When the water is hot, add the chickpeas and simmer for about 1 1/2 hours. Skim off any foam or fat that rises to the surface from time to time. 3 Add the half chicken and the corn pieces. Let it simmer for another 30 minutes before adding the first batch of vegetables (carrots, potatoes, sweet potato, and pumpkin or squash). Continue simmering for another 30 minutes. 3 Add the half chicken and the corn pieces. Let it simmer for another 30 minutes before adding the first batch of vegetables (carrots, potatoes, sweet potato, and pumpkin or squash). Continue simmering for another 30 minutes. 4 Finally, add the rest of the vegetables: green beans, cabbage, zucchini, and the unpeeled pear. Let it simmer for another 30 minutes. During this time, adjust the salt and add the saffron. 4 Finally, add the rest of the vegetables: green beans, cabbage, zucchini, and the unpeeled pear. Let it simmer for another 30 minutes. During this time, adjust the salt and add the saffron. 5 The puchero is now ready to eat, but it’s always better if you let it rest and eat it the next day. Enjoy! 5 The puchero is now ready to eat, but it’s always better if you let it rest and eat it the next day. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lemon garlic chicken spinach pasta Lemon Bars 💰Millionaire Bacon🥓 Classic Pandesal Cheesy Pandesal Lemon garlic chicken spinach pasta Lemon Bars 💰Millionaire Bacon🥓 Classic Pandesal Cheesy Pandesal Veggie Basmati Rice Bean pasta porridge Bengali Roshgulla Black bean, broccoli soup Avocado walnuts smoothie 💰Millionaire Bacon🥓 Walnuts Avocado guacamole Uttar Pradesh Urad Daal Aur Naye Chawal ki Khichdi Aloo Bharte Aur Hari Chutney (dinner or lunch) 10 minutes breakfast Sponge dosai Cheesy Pandesal Veggie Basmati Rice Bean pasta porridge Bengali Roshgulla Black bean, broccoli soup Avocado walnuts smoothie 💰Millionaire Bacon🥓 Walnuts Avocado guacamole Uttar Pradesh Urad Daal Aur Naye Chawal ki Khichdi Aloo Bharte Aur Hari Chutney (dinner or lunch) 10 minutes breakfast Sponge dosai Cheesy Pandesal