World Flavors Cookbook

Puchero

Argentine pot-au-feu — beef, chicken, chorizo, and vegetables slow-simmered in a clear broth until everything is falling-off-the-bone tender.

Cuisine: Argentina

Ingredients

• 500g beef short ribs
• 2 chicken thighs
• 2 chorizos
• 3 potatoes, cubed
• 2 sweet potatoes, cubed
• 3 carrots, sliced
• 300g pumpkin, cubed
• 1 ear corn, cut
• 1 onion
• 4 cloves garlic
• Fresh parsley
• Salt

Instructions

1. Place beef and chicken in a large pot with water.
2. Bring to boil. Skim foam. Simmer 45 minutes.
3. Add chorizo, onion, garlic, carrots, and corn. Cook 20 minutes.
4. Add potato, sweet potato, and pumpkin. Cook 25 more minutes.
5. Everything should be very tender.
6. Serve broth in bowls first, then vegetables and meat on a platter.