Entree: Colombia – Bogota / Andean – Puchero Santafereño (A hearty Andean meat-and-vegetable stew of mixed meats, legumes, root vegetables and corn in a clear broth)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 10 min

Total 2 hrs 35 min

Ingredients

- 12 cups (2.8 L) water
- 2 beef shanks, bone-in, approx. 10 oz (280 g) each
- 1 lb (454 g) pork spare ribs
- 2 bone-in chicken leg quarters, approx. 10 oz (280 g) each
- 8 oz (225 g) chorizo or longaniza, sliced
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 2 ears fresh corn, cut into thirds (about 10 oz / 280 g)
- 1 lb (454 g) Papa criolla or small yellow potatoes, whole if small
- 1 lb (454 g) yuca (cassava), peeled and cut into 2-inch pieces
- 1 medium green plantain, peeled and cut into 1-inch chunks (about 8 oz / 225 g)
- 2 medium potatoes (Russet or pastusa), peeled and cut into large chunks, about 1 lb (454 g)
- 1/2 small green cabbage, cut into wedges (about 1 lb / 454 g)
- 2 carrots, peeled and cut into 1-inch pieces (about 6 oz / 170 g)
- 2 medium tomatoes, coarsely chopped (about 10 oz / 280 g)
- 1 large white onion, quartered (about 8 oz / 225 g)
- 3 garlic cloves, smashed (about 9 g)
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 2 tbsp (30 ml) vegetable oil
- Salt to taste (start with 2 tsp / 10 g)
- Freshly ground black pepper to taste
- 1 small bunch cilantro for garnish, roughly chopped (about 20 g)

Instructions

1. Heat the oil in a very large soup pot over medium-high heat. Sear the beef shanks and pork ribs in batches until browned on all sides, about 6–8 minutes total; transfer to a plate.
2. In the same pot, add the chicken quarters and brown lightly 4–5 minutes per side; return all browned meats to the pot. Add the soaked, drained chickpeas, onion, garlic, tomatoes, bay leaves, cumin and the 12 cups (2.8 L) water. Bring to a boil.
3. Skim any scum from the surface, reduce heat to low, cover partially and simmer gently 1 to 1 1/2 hours until meats and chickpeas begin to soften.
4. Add the hard vegetables and starches that take longer to cook: corn pieces, yuca, russet/pastusa potatoes and carrots. Continue to simmer covered for 25–30 minutes.
5. Add the Papa criolla (or small yellow potatoes), plantain chunks and sliced chorizo; simmer another 15–20 minutes until all vegetables and meats are tender and the broth is fragrant. Add the cabbage wedges in the last 8–10 minutes so they stay slightly crisp.
6. Taste and adjust salt and pepper. Remove bay leaves. To serve traditionally, place portions of meats and vegetables in shallow bowls and ladle the clear broth over them; garnish with chopped cilantro.
7. Serve hot with a side of white rice or ají if desired; leftover broth keeps refrigerated for 2–3 days.