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Puchero Canario
Introduction
Puchero Canario is a very popular meal in Canary Islands. It is a meat and vegetable stew which is simple to make in one pot. Puchero, as with most Spanish stews is in itself a whole menu. Above all, this is the case when its stock is also used to prepare a soup, which can be accompanied by a good escaldón de gofio (hand-rolled balls of toasted maize/corn flour).
The recipes may vary depending on the ingredients available to the chef or housewife at the time
- 500 g stewing beef
- 200 g chorizo sausage (in pieces)
- 3 chicken thighs
- 300 g pork ribs (fresh or previously desalted)
- 250 g dried chickpeas (soaked overnight in water with a bit of soda)
- 2 small cobs corn (cut into thick slices)
- 150 g whole green beans
- 3 medium carrots (cut into thick slices
- 2 medium red onions (cut into quarters)
- 1 small cabbage (closed and cut into quarters)
- 2 courgettes (cut into thick slices)
- 150 g orange squash (cut into large chunks)
- 2 sweet potatoes (cut in half)
- 6 small potatoes (whole)
- 3 small pears (halved)
- 2 bay leafs
- 1 tbsp of paprika
- 2 cloves of garlic
- some saffron strands
- 2 tsp of cumin
- parsley
- Put a pot with 3L of water on to the heat
- When boiling, add a few drops of oil, some salt, 2 bay leafs, the meat, ribs and chicken, leave to cook for half an hour
- Half an hour later, add the chickpeas and slices of corn on the cob and cook for 30-40 minutes
- Add the carrots, onions, potatoes, sweet potatoes, cabbage, chorizo continue to cook for 20 minutes
- Then add whole green beans, 2 courgettes and pears and cook for another 15 minutes
- A few minutes before removing the stew from the flame, season it with a crushed mixture of saffron, garlic, paprika and cumin
- Remove meat and vegetables with slotted spoon and serve in a casserole dish at the table
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