Entree: Argentina – Pampas – Puchero (Hearty Argentine stew of beef, cured sausage, and root vegetables simmered in a savory broth)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef shank, bone-in
- 1 lb (450 g) pork shoulder, cut into large chunks
- 2 Argentine chorizo sausages, approx. 8 oz (225 g) total
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 1 large onion, halved and left in large pieces
- 2 cloves garlic, crushed
- 3 bay leaves
- 10 cups (2.4 L) beef or water-based stock
- 3 large carrots, peeled and cut into 2 in (5 cm) pieces
- 3 medium potatoes, peeled and halved
- 2 cups (300 g) pumpkin or winter squash, cut into 1 in (2.5 cm) cubes
- 1 small head cabbage, quartered
- 2 leeks, white and light green part only, halved lengthwise
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) whole black peppercorns
- 2 tsp (10 g) kosher salt, plus more to taste
- 1/4 cup (15 g) chopped fresh parsley for garnish
- Juice of 1/2 lemon (optional, for finishing)

Instructions

1. Rinse the soaked chickpeas and place in a large stockpot with the beef shank, pork shoulder, whole onion, crushed garlic, bay leaves, peppercorns, and stock. Bring to a gentle boil over medium-high heat.
2. Reduce heat to low, skim any foam, cover partially, and simmer gently for 1 1/2 to 2 hours, until meats are tender and chickpeas are nearly soft.
3. Meanwhile, in a skillet over medium heat, brown the chorizo lightly in 1 tbsp (15 ml) olive oil for 2–3 minutes per side; remove and set aside.
4. Add carrots, potatoes, and pumpkin to the pot; simmer 20 minutes. Add cabbage and leeks and simmer another 10–15 minutes until all vegetables are tender but not falling apart.
5. Remove the meats and chorizo to a cutting board; slice chorizo and cut larger pieces of meat into serving portions. Strain the broth into a clean pot if a clearer consommé is desired, or leave as is for a rustic stew.
6. Return sliced meats and chorizo to the pot to warm through for 5 minutes. Taste and adjust seasoning with salt and a little lemon juice if using.
7. Serve hot with vegetables arranged around the meats and a ladle of broth per bowl; sprinkle with chopped parsley.