This easy puchero recipe is perfect for chilly winter evenings. There are a number of variations, but the base is meat, veggies and chickpeas. Here is a really simple version that you can make at home. Enjoy!
Ingredients for this easy puchero recipe
- One stew pack of vegetables. Most supermarkets do these wrapped and ready, but you can always swap out for 3 or 4 carrots, a suede or turnip and a large onion.
- Two large potatoes.
- Half a white cabbage – sliced (not too thinly).
- One litre of stock (pick your favourite flavour from either meat or vegetable).
- 500 grams of chickpeas (from a jar is best).
- Half a kilo of diced pork (any cut will do, but the cheaper cuts have more fat which releases more flavour.
- One large chicken breast – diced.
- A good glug of olive oil (not extra virgin).
- 3 or 4 peeled and crushed garlic cloves.
If you have bought a jar of prepared chickpeas then well done. But if you’ve bought the dried variety you’ll need to soak them overnight first. Right – onto the recipe.
- Peel and dice all your vegetables. Try to make them all the same size so they cook evenly.
- In a large saucepan, pour a good glug of olive oil and heat gently.
- Throw in the pork and the chicken and cook gently until it starts to brown.
- Remove the meat from the pan with a slotted spoon and top up with another glug of oil if necessary.
- Toss in all the vegetables and coat well in the oil. Cook gently for about 5 minutes, stirring occasionally.
- Now throw the meat back in and mix well.
- Add the garlic and mix well.
- Drain your chickpeas and give them a quick rinse under the cold tap before throwing them into the pot.
- Pour in your stock.
- Bring to the boil and let it boil for about 5 minute.
- Turn the heat down to a very gentle simmer. Cover and leave it for about an hour or until the meat is tender.
- Now throw the chickpeas in and top up with a little water if you think it needs it.
- Leave to simmer for another 20 minutes or until the chickpeas are soft.
- Add salt and black pepper to taste.
- Serve hot with a shedload of bread.
Spain Buddy tips
Because this is a stew, you can go nuts with the ingredients.
- If you’ve used a hearty meat stock, throw in a glass of red wine at the same time as the chickpeas… or white wine if you’ve used vegetable stock.
- Feel free to use beef instead of pork or turkey instead of chicken – it’s stew!!
- Feel free to add a bit of paprika or a pinch of crushed chillies for extra heat.
- Try a dollop of mustard when browning the heat.
- I like to add about 200 grams of sliced chorizo but I omit the paprika if I do.
- Some people like to add morcilla. It’s not my thing – but go for it if you like that stuff.
- I love it with diced belly pork – melt in the mouth goodness!!
- If you’re not crazy about chickpeas, you can use rice or noodles instead.
Above all, this dish is supposed to be hearty and filling.