Puchero

By kallen2302

puchero is a mixed pot of meats, vegetables, and sometimes fruit that is
made in Spain and throughout Latin America. The ingredients vary widely from place to place, based on what is locally available, but there is usually a combination of meats. Many versions include starchy plantain as well as delicate fruits such as peaches or pears. After cooking, the meat and other items are removed from the broth and divided among the diners. The broth, which acquires a complex and delicious flavor, is usually served as a separate course, but we confess, we like it all together, served in shallow soup plates. Today, the word puchero has acquired a modern meaning in addition to the traditional one: It is now the name of a Spanish-language computer program for organizing recipes. This recipe comes from Argentina. You will need your largest slow cooker (6 or 7 quarts), or you can divide the ingredients between two medium-size ones. The cooking time will remain, the same if you use smaller slow cookers.

Ingredients

• COOKER: Large round or oval. or 2 medium
• SETTINGS AND COOK TIMES: HIGH for 1 hour. then LOW for 6 to 7 hours
• 2 large onions, quartered
• 3 large carrots, cut in half crosswise
• 4 medium-size boiling potatoes
• 2 chicken thighs, skin removed
• 3 pounds veal shanks
• 1 spicy smoked sausage (about 4 ounces). such as Polish or spicy turkey. cut in half crosswise
• 1/4 head cabbage (about 1/2 pound), left in one piece
• 2 to 3 large ribs celery, cut into large chunks
• 1 leek. cut in half lengthwise
• 1 ear corn, shucked and cut in half crosswise
• 1/2 red bell pepper, seeded and cut in half
• 2 cloves garlic
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried thyme or 2 to 3 sprigs fresh thyme

Preparation

Step 1

1. Place all the ingredients in the slow cooker, beginning with the onions, carrots, and potatoes, then tucking in the pieces of meat and the other vegetables. Sprinkle with the salt and thyme and add water just to cover the ingredients. Cover and cook on HIGH for 1 hour.

2. Turn the cooker to LOW and cook until the meat and vegetables are tender, 6 to 7 hours longer.

3. Serve the broth as the first course and the vegetables and meat as the second course, or serve everything together in shallow bowls as a one-dish meal.