Ingredients with Measurements:
- 2 lbs beef shank
- 2 lbs pork ribs
- 2 lbs chicken thighs
- 2 chorizos (Argentinian sausage)
- 1 lb corn on the cob
- 1 lb pumpkin, peeled and cubed
- 1 lb sweet potato, peeled and cubed
- 1 lb white potato, peeled and cubed
- 1 lb yucca, peeled and cubed
- 1 lb carrots, peeled and sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp oregano
- Salt and pepper to taste
- Water
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, add the beef shank, pork ribs, and chicken thighs. Cover with water and bring to a boil. Skim the foam that rises to the surface.
2. Add the chorizos, onion, garlic, bay leaves, paprika, cumin, oregano, salt, and pepper. Reduce heat to low and simmer for 1 hour.
3. Add the corn on the cob, pumpkin, sweet potato, white potato, yucca, and carrots. Simmer for another hour or until the vegetables are tender.
4. Remove the meat and vegetables from the pot and arrange them on a platter.
5. Serve the broth in bowls as a soup or pour it over the meat and vegetables.
- Time:
Preparation time: 30 minutes
- Cooking time: 2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 600
- Fat: 25g
- Carbohydrates: 40g
- Protein: 50g
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or chuck roast.
- Pork ribs can be substituted with pork shoulder or butt.
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Chorizos can be substituted with any type of sausage.
Variations:
- Add other vegetables such as cabbage, celery, or turnips.
- Use different spices such as coriander or smoked paprika.
- Add a can of chickpeas or white beans for extra protein.
Tips and tricks:
- Skim the foam that rises to the surface to keep the broth clear.
- Cut the vegetables into similar sizes to ensure even cooking.
- Serve with crusty bread to soak up the broth.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Arrange the meat and vegetables on a platter and pour the broth in a separate bowl.
- Serve in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Fresh parsley or cilantro
- Lemon wedges
Pairings:
- Red wine such as Malbec or Cabernet Sauvignon
Suggested side dishes:
- Crusty bread
- Green salad
Troubleshooting advice:
- If the broth is too salty, add more water and adjust the seasoning.
- If the vegetables are not cooked through, simmer for a few more minutes.
Food safety advice:
- Make sure the meat is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Chaqueño Puchero is a traditional dish from the Chaco region of Argentina. It is a hearty stew made with a variety of meats and vegetables.
Flavor profiles:
- Savory, hearty, and comforting
Serving suggestions:
- Serve as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Argentinean
Taste: Savory, Tangy, Spicy, Herbaceous, Sweet