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RESTAURANTSLOCAL RECIPES16 APRIL 2024

PUCHERO CANARIO

Puchero Canario

INGREDIENTS

  • 1/2kg cow meat

  • 1 piece of meat fat

  • 1 piece of chorizo (spicy pork sausage)

  • 300g ribs

  • 3 chicken thighs

  • 2 cups of chickpeas

  • 3 corncobs cut into 3 pieces

  • 100g beans

  • 1 cabbage cut into 4 pieces

  • 1 carrot cut into strips

  • 100g pumpkin

  • 2 courgette/zucchini

  • 100g sweet potato

  • 5 potatoes
  • 3 pears

  • Saffron, cumin, olive oil, garlic and salt


PREPARACIÓN

 

We pour water with a bit of vinegar in a big caulder and once the water starts to boil we add the meat, the chorizo and the meat fat. After around 30 minutes, we add the corncobs and the chickpeas, previously soaked all night.

When the chickpeas and the corncobs are cooked, we add the beans, the cabbage and the carrot. After 20 minutes on the stove, we add the pumpkin, the courgette and the pears, and then the potatoes and the sweet potatoes. Once everything is mixed and cooked together we add saffron, the garlic and the cumin mashed together.

 

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