What is Puchero?

Puchero is steamed meat, which is most often produced in Spain, Uruguay, Colombia, Argentina and the Philippines. The title translation is "Stewpot", a reference to a large clay pot in which it was originally cooked stewed. Puchero is considered a type of peasant food and the ingredients differ depending on the site. Traditionally steamed meat is consumed for several days, accompanied by a different side dish every day. It can also be divided into several courses.

This meal is a long list of possible ingredients includes several types of meat - sliced ​​ham, pork ribs, bacon, chicken, veal and beef. It also includes vegetables such as potatoes, chickpeas, turnip, carrots, squash, celery and cabbage, as well as salt, noodles and rice. However, the actual content of the steamed meat depends on what items are available and the origin and personal preferences of the cook. Puchero from Paraguay, Uruguay or Argentina is completely different from stewed meat in Spain. Other designs for the main ingredients include chorizo, eggs, sweet potatoes, onionsI and sweet corn.

The cooking time for the Puchero varies and depends on the ingredients. Generally, the stew is boiled for several hours. Some ingredients, such as dried chickpeas, could benefit independently. This shortens the overall cooking time of steamed meat.

Puchero can be eaten as one meal or divided into three courses. The first course consists of broth or caldo, which is a soup course. Caldo is usually served with a salsa, chopped avocado, coriander or onion if they are available. Instead of the soup, an egg could be added to the broth to form a consommé.

Another course consists of steamed vegetables served on a plate. A plate of steamed meat follows. No matter how stew is served, it is usually accompanied by rice, noodles or warm tortillas. Courses can also be served during several nights - soup first night, vegetables second night and meat third night.

tOto food comes from Spain. When Spanish explored Globe, Goulash went with explorers. The traditional Spanish recipe has been changed and changed to suit local products and tastes. In fact, recipes may also differ among households, as cooks will have their own variations.

Puchero is relatively dense and abundant, so it is traditionally served in colder weather. It is the basis of medium and lower classes and is not associated with higher class. Therefore, this meal is often served in regional and family restaurants and not in gourmet restaurants.