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Puchero


Puchero is a type of stew prepared in Argentina, Colombia, 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."

The specific preparation and ingredients of the dish vary by region. In Spain, puchero is a type of chickpea-based stew called a cocido. In the parts of Argentina, Colombia and Uruguay surrounding the estuary of the Rio de la Plata, puchero is primarily meat-based, as chickpeas are less common in that region than in the Iberian peninsula.

Andalusian puchero

In Andalusia, puchero was originally peasant food. Its primary ingredients include: chickpeas; rice or noodles; beef, veal, and/or chicken; bacon; pork ribs; salt; bone of jamon serrano; potatoes; and various vegetables such as cabbage, celery, squash, chard, carrots, and turnips. The dish was traditionally eaten over the course of several days. On the first day, the stew is usually eaten with rice, while on the second day it is traditionally accompanied by noodles.

After consumption, the remains of the puchero are used in a variety of subsequent dishes. Left-over broth, called caldo or caldito de puchero, is eaten with some leaves of fresh spearmint as consomme. The meat left-overs, called pringa, is usually served separately as a main dish. Meat remnants are either cooked into croquettes or prepared as ropa vieja, depending on the locality.

Rio de la Plata puchero

Puchero is consumed in the parts of Argentina Uruguay and Paraguay that border the Rio 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. While the Iberian peninsula has an abundance of chickpeas, the Rio de la Plata region lacks significant quantities, and, as such, the local puchero is primarily meat based.

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 include: potatoes, onions, and squashes. Some local variations call for the addition of sweet potatoes, sweet corn, carrots, bacon, sliced chorizo, belly pork, cabbage, and eggs.

See also

Andalusian cuisine

Argentine cuisine

Canarian cuisine

Colombian cuisine

Uruguayan cuisine

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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Puchero


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