PUCHERO de abuela! Más que puchero, PUCHERAZO! puchero argentino. Puchero de carne y gallina.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: ground beef

Ground beef is often less expensive and cooks faster.

pork

🥗Healthier: lean pork

💰Cheaper: pork shoulder

Pork shoulder is a more economical cut.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are cheaper and provide similar texture.

Clean the vegetables for the puchero.

Prepare the meats by trimming excess fat from the beef, pork, and chicken.

Fill a large pot with cold water and add a generous handful of salt.

Add the beef rib and osso buco to the pot as they take longer to cook.

Insert a clove into the onion and add it to the pot.

Add celery and green onions to the pot for flavor.

Cover the pot and wait for it to come to a boil.

In a separate pot, add water and a bit of salt to boil the chorizos (both pork and chorizo colorado).

Combine the meats from both pots after boiling the chorizos.

Add whole garlic cloves (unpeeled) to the pot for flavor.

Chop the carrots and add them to the pots since they take longer to cook.

Skim off any foam that forms on the surface while boiling.

Add potatoes and cabbage to the pot, cutting the potatoes in half for even cooking.

Add sweet potatoes and corn last as they cook quickly.

Cover the pot and let it simmer for about 10-15 minutes after adding the last ingredients.

Check for any overflow and remove excess liquid if necessary.

Serve the puchero with condiments like mustard, chimichurri, or mayonnaise.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary