Entree: Uruguay – Puchero (Hearty boiled meat and vegetable stew of mixed beef and pork with root vegetables and legumes)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 35 min

Ingredients

- 2 lb (900 g) beef shank or bone-in beef cut, large pieces
- 1 lb (450 g) pork shoulder, cut into large chunks
- 2 chorizo links, approx. 4 oz (115 g) each, whole
- 1 cup (200 g) dried chickpeas, soaked overnight and drained (or 2 cups/400 g cooked/canned chickpeas, drained)
- 8 cups (1.9 L) beef or water-based stock
- 1 large onion, halved
- 2 cloves garlic, smashed
- 2 bay leaves
- 4 medium carrots, peeled and halved crosswise
- 3 medium potatoes, peeled and cut into large chunks (about 1 lb / 450 g)
- 1 lb (450 g) pumpkin or winter squash, peeled and cut into 1-inch (2.5 cm) cubes
- 1 small cabbage, cored and cut into wedges (optional), about 1 lb (450 g)
- 1 leek, washed and halved lengthwise (white and light green only)
- 2 tbsp (30 ml) olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- 1 small bunch fresh mint or chimichurri to serve (optional)

Instructions

1. In a large heavy pot, heat olive oil over medium heat; briefly brown pork and beef pieces on all sides to develop flavor, about 6–8 minutes total.
2. Add soaked and drained chickpeas, halved onion, smashed garlic, bay leaves, and enough stock to cover (about 8 cups); bring to a gentle boil, then reduce heat to a simmer and skim any foam.
3. Partially cover and simmer gently for 1 1/2 to 2 hours until meats and chickpeas are becoming tender; add chorizo during the last 45 minutes so it imparts flavor without overcooking.
4. Add carrots and pumpkin cubes and continue simmering 20–25 minutes.
5. Add potatoes and leek and simmer another 15–20 minutes until all vegetables and meats are tender; if using cabbage, add wedges in the last 10 minutes.
6. Remove meats and large bones to a cutting board; slice or shred as preferred. Adjust seasoning of broth with salt and pepper.
7. To serve, ladle broth into bowls and arrange portions of meat, chorizo, chickpeas, and vegetables on plates or in bowls alongside; sprinkle with chopped parsley and serve with crusty bread and chimichurri or mint if desired.