Puchero

Hearty Pork, Beef, and Chicken Soup

Preparation info

  • Difficulty

    Easy

  • 12

    servings

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Puchero is a soup from the Andean zone, a bit like Sancocho Costeño. It is a hearty soup with a lot of roots, tubers, and vegetables, on the facing page, as well as beef, chicken, and pork, which makes it perfect for a one-dish meal for a family gathering or winter dinner party. If you cannot find arracacha*, add some ripe plantain* in its place. Wash the skin of the plantain well, cut into 1½-inch pieces with the skin, and add to the soup in place of arracacha.

Ingredients

  • 1 chicken, cut into serving pieces
  • pounds beef bones with meat
  • pounds pork ribs with meat
  • 1 pound beef brisket cut into 2-inch pieces
  • 1 tablespoon salt
  • 1 teaspoon minced garlic
  • 5 sprigs cilantro
  • 3 whole green onions*
  • 3 peeled green plantains, halved lengthwise and cut in 1½-inch pieces
  • 2 pounds peeled, yuca*, quartered lengthwise and cut in 2-inch dice
  • 2 pounds (about 6) peeled and halved medium potatoes
  • 2 pounds (4 ears) corn on the cob, cut into 1½-inch pieces
  • 2 pounds peeled arracacha*, quartered lengthwise and cut in 2-inch pieces
  • ½ pound (½ small head) cabbage, sliced
  • ¼ cup minced cilantro, for serving
  • ½ cup Hogao del Pacífico
  • 3 cups white rice, cooked to yield 6 cups, for serving
  • 3 avocados, quartered, for serving

Method

  1. In a large stockpot, bring 4½ to 5 quarts of water to a boil. Add the chicken, beef bones, pork ribs, brisket, salt, and garlic. Tie the cilantro sprigs and green onions together like a bouquet garni and add. Cover and let simmer for 1 hour and 15 minutes.
  2. Remove the chicken, cut into serving pieces, and set it aside. Remove and discard the cilantro and green onions.
  3. Add the green plantains, yuca, and potatoes, and simmer for 10 minutes. Add the corn, arracacha and cabbage, cover and simmer for 20 to 30 minutes. Add the hogao and test to see if the meats, plantains, and yuca are tender. Cook a little longer if not.
  4. Serve each bowl of puchero with a teaspoon of minced cilantro in the center. To each plate add: 1 piece of each of the meats, a couple of yuca and arracacha pieces, a potato half, some plantain pieces, ½ cup of rice, and a piece of avocado.