Puchero soup with beef, pork and chicken
15 servings
120 minutes
Puchero is a traditional soup with roots in Spanish cuisine that has become popular in Latin America and Southern Europe. It is based on a rich meat broth that creates a deep and intense flavor. Beef, pork, and chicken add rich aroma and textural variety to the soup. Vegetables like potatoes, cabbage, and cassava provide lightness and nutrition, while cilantro and saffron add exquisite spicy notes. This soup is perfect for cozy home dinners and festive gatherings, warming both body and soul. It is served with avocado and rice, creating a harmonious blend of creaminess and texture that makes your dish unforgettable.
1
In a pan, heat olive oil over medium heat. Finely chop 3/4 cup of shallots, peel and chop the tomatoes, and coarsely chop the garlic.
- Olive oil: 2 tablespoons
- Shallots: 70 g
- Tomatoes: 200 g
- Garlic: 3 cloves
2
Sauté shallots, tomatoes, 1/4 tsp salt, pepper, cumin, saffron, and 2 cloves of garlic for about 5 minutes. Add 2 tbsp chopped coriander leaves, reduce heat, and cook for about 20 minutes, stirring. Then transfer to a bowl and set aside.
- Shallots: 70 g
- Tomatoes: 200 g
- Salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Caraway: 1 teaspoon
- Saffron: 1 teaspoon
- Garlic: 3 cloves
- Coriander leaves: 1 bunch
3
Place the remaining garlic, 3 shallots, 5 sprigs of cilantro, ribs, beef tenderloin, and chicken in a pot. Pour in some water. Bring to a boil, reduce the heat and simmer until cooked (about 1 hour and 15 minutes).
- Garlic: 3 cloves
- Shallots: 70 g
- Coriander leaves: 1 bunch
- Pork ribs: 700 kg
- Beef tenderloin: 500 g
- Chicken: 1 piece
4
Take the chicken out of the pot, cut it into large pieces, the skin and bones are no longer needed. Place the cut chicken on a plate and set it aside.
5
Peel the potatoes and cut them into quarters. Cut the cassava into small pieces and cook it in a pot with the potatoes for about 10 minutes.
- Potato: 1 kg
- Cassava: 1 kg
6
Then add the shredded cabbage, cover with a lid, and cook until the vegetables are soft.
- White cabbage: 1 piece
7
Add chicken pieces, fried onion with tomato to the vegetables. Season with salt and pepper, cook for another 5 minutes.
- Chicken: 1 piece
- Shallots: 70 g
- Tomatoes: 200 g
- Salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
8
Pour the soup into bowls and sprinkle with chopped coriander. Serve with sliced avocado and rice.
- Coriander leaves: 1 bunch
- Avocado: 3 pieces
- Rice: to taste