PINOY RECIPE – POCHERO [PORK STEW WITH VEGETABLES]
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This video you will learn how to make pochero
Puchero is a stew that is made most commonly in Spain, Uruguay, Colombia, Argentina and the Philippines. The translation of the name is “stewpot,” a reference to the large, clay pot in which the stew originally was cooked. Puchero is considered a type of peasant food, and the ingredients differ depending on the location. The stew traditionally is eaten over several days, each day accompanied by a different side dish. It also can be broken down into several courses.
This dish’s long list of possible ingredients includes several kinds of meat — sliced ham, pork ribs, bacon, chicken, veal and beef. It also includes vegetables such as potatoes, chickpeas, turnips, carrots, squash, celery and cabbage, as well as salt, noodles and rice. The actual contents of the stew, however, depend on what items are available and the cook’s origins and personal preferences. Puchero from Paraguay, Uruguay or Argentina is quite different from the stew made in Spain. Other options for main ingredients include chorizo, eggs, sweet potatoes, onions and sweet corn.
The cooking time for puchero varies and depends on the ingredients. The stew generally is allowed to simmer for several hours. Some ingredients, such as dried chickpeas, might benefit from being cooked separately. This reduces the total cooking time of the stew.
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