Entree: Paraguay – National Cuisine – Puchero (Hearty Paraguayan meat and vegetable stew cooked in a fragrant broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 10 min

Total 2 hrs 20 min

Ingredients

- 1 lb (454 g) beef shank, bone-in
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
- 6 oz (170 g) smoked pork sausage or chorizo, sliced
- 8 cups (1.9 L) water (or enough to cover meats)
- 1 large onion, quartered (about 8 oz / 225 g)
- 3 cloves garlic, smashed
- 2 bay leaves
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 medium ears of corn, cut into 3–4 pieces each
- 2 medium potatoes, peeled and halved (about 12 oz / 340 g)
- 8 oz (225 g) cassava (yuca), peeled and cut into chunks
- 8 oz (225 g) squash (pumpkin or butternut), peeled and cut into chunks
- 2 carrots, peeled and cut into large pieces (about 6 oz / 170 g)
- 1/2 small cabbage, cut into wedges (about 10 oz / 280 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Lime or lemon wedges for serving (optional)

Instructions

1. In a large heavy pot, heat the oil over medium-high heat. Brown the pork shoulder pieces and beef shank on all sides, then add the sliced sausage and cook 1–2 minutes to release fat and color.
2. Add the quartered onion, smashed garlic, bay leaves, oregano, salt, and pepper to the pot. Pour in the water to cover the meats (about 8 cups). Bring to a boil, then reduce heat to low, skim any foam, cover partially, and simmer gently until the meats are tender, about 90–120 minutes.
3. Remove the beef shank briefly and set aside to cool slightly. Add the tougher root vegetables first: cassava and carrots, and simmer 15 minutes. Then add potatoes, squash, and corn pieces and simmer another 15–20 minutes until vegetables are nearly tender.
4. Remove the beef shank bone and slice the meat into serving pieces; return meat to the pot. Add the cabbage wedges for the final 8–10 minutes of simmering so they remain tender-crisp.
5. Adjust seasoning with additional salt and pepper to taste. Serve puchero hot in bowls with a generous ladle of broth, arranging meats and vegetables together, and garnish with chopped parsley and lime or lemon wedges if desired.