The Canarian puchero is the local version of European one pot, three-dish boiled recipes that include Madrid’s famous cocido and the French pot-au-feu. Here’s our recipe on how to make it.
This is traditionally a big feast, providing plenty of leftovers, and you’ll need a large saucepan or pressure cooker. A bowl of the broth is usually served first, followed by separate platters of meat and vegetables.
INGREDIENTS
• 1/2 chicken.
• 1/2 kg of beef to stew with or without bone.
• 1/2 kg pork ribs can be fresh or salted.
• 1 optional chorizo.
• 1 piece of bacon optional.
• 100 g of chickpeas soaked the night before.
• 2 small courgettes (chopped into four pieces).
• 1/2 kg of pumpkin (peeled and chopped roughly).
• 2 carrots, topped and peeled.
• 100g runner beans, topped, tailed and cut into 2-3cm pieces.
• 2 corn cobs (cut into three).
• 1/2 cabbage (quartered).
• 2 large potatoes (quartered).
• 1 medium sweet potato (quartered).
• Extra virgin olive oil.
• White wine vinegar.
• Salt.
METHOD
1. Soak the chickpeas the night before. Place chickpeas, pork ribs and beef and other meats in a large saucepan and cover with plenty of water. Bring to the boil, add salt and simmer for 30 minutes.
2. Add the chicken and the corn cobs and simmer for 20 more minutes.
3. Add the runner beans and the whole carrots, Cook for 5 more minutes.
4. Add the potatoes, the sweet potato, and the cabbage. Cook for 5 more minutes.
5. Add the pumpkin and courgettes and cook for 20 minutes.
TO SERVE
Serve the broth in bowls, heating separately with fine noodles if you like. Canarians will often add a side bowl of gofio and stir the broth in until you get a rich paste.
The meat and vegetables are served on separate plates afterwards, usually in the centre of the table where everyone digs in. Dress with oil and vinegar if you like.
