Puchero
Sign in to savePuchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The Spanish word "puchero" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.
Key facts
- Food.name
- Puchero
- Food.image
- Puchero2.jpg
- Food.image_size
- 200px
- Food.caption
- Ready ingredients for a puchero in Andalusia, Spain
- Food.country
- Spain
- Food.course
- Main course
- Food.main_ingredient
- Varies by region
via Wikipedia infobox
Article
6 sectionsContents
- Andalusian puchero
- Río de la Plata puchero
- Philippine puchero
- Yucatec puchero
- See also
- References
Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The Spanish word "puchero" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.
The dish is essentially equivalent to the cocido of Spain but lacks colorants (such as paprika) and uses local ingredients which vary from one region to another. In Spain, chickpeas are widely used. Puchero, cocido, and the sancocho eaten in Colombia, Ecuador, República Dominicana, Venezuela, and Puerto Rico are essentially similar dishes.