¡Receta "puchero" plato carnavalero

beef

🥗Healthier: lean turkey

💰Cheaper: chicken thighs

Turkey is lower in fat, while chicken thighs are often less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: white beans

Lentils are high in protein and cheaper than chickpeas.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is budget-friendly.

pork

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is a healthier protein option, while seitan is often less expensive.

Start by boiling the aji en vainita for about 30 minutes in hot water.

Blend the boiled aji with some onion and morrón to create a sauce for the puchero.

Chop the onion into small cubes.

Prepare two types of meat: precooked lamb and beef, known as pechito.

Cook the lamb and beef in a pressure cooker for 1 hour and 45 minutes, or 3 hours if not using a pressure cooker.

In a large pot, add the precooked meats along with chopped celery, sweet pepper, garlic, and bay leaves.

Add water to the pot to create a broth for the rice.

Season the broth with ground pepper and a bit of cumin.

Add the chopped sweet pepper and bay leaves to the pot.

Prepare the fruits (pear and peach) by washing them and keeping them whole with their stems.

In a separate pot, boil the potatoes for the puchero.

Prepare the rice by adding 4 or 5 cups of water to the pot with the meat broth for a soupy consistency.

Cook the rice until it is not fully grained, similar to a rice with cheese texture.

Add the herbs (hierbabuena and apio) to enhance the broth's flavor.

Once the potatoes are nearly cooked, add the chicken for a brief boil.

Continue to monitor the cooking process and adjust as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary