Puchero (meat and chickpea stew)

By mahto

Ingredients

• Oil -- 3 tablespoons
• Onion, chopped -- 1
• Garlic, minced -- 4 to 6 cloves
• Tomatoes, chopped -- 1 cup
• Water -- 6 cups
• Chicken, cut into serving pieces -- 1 (3-pound)
• Pork butt, cubed -- 1 pound
• Spanish chorizo, or other garlic sausage, cut into rounds -- 2
• Chickpeas, cooked -- 2 cups
• Potatoes or sweet potatoes, peeled and cut into chunks -- 3
• Carrots, peeled and chopped -- 3
• Cabbage, cut into wedges -- 1/2 head
• Salt and pepper

Details

Servings 6
Adapted from whats4eats.com

Preparation

Step 1

Heat the oil in a large pot over medium-high flame. Add the onion and saute until translucent and wilted, 4 to 5 minutes. Add the garlic and saute another 1 to 2 minutes. Add the tomatoes and cook for another 4 to 5 minutes.

Add the water, chicken, pork and sausage. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 1 1/2 hours, or until the meats are tender.

Add the chickpeas, potatoes, carrots and cabbage and season with salt and pepper. Return to a simmer and cook for another 20 minutes or so until the vegetables are cooked through.

Adjust seasoning and serve in bowls. Or remove the meat and vegetables to a separate serving platter and serve the broth as a soup. Cooked rice or noodles can be added to the broth.

Variations

: other meats to add include pork hocks, blood sausages, stewing beef or beef shanks. Add some pig's tails or ears to give the broth more body. Saute some chopped bacon or salt pork, and use the fat from this to saute your onions.