Entree: Paraguay – Southern Culinary Region – Puchero (Hearty Paraguayan meat-and-vegetable stew of beef, pork, sausages and mixed root vegetables in a savory broth)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 1.5 lb (680 g) beef brisket or shank, cut into large pieces
- 1 lb (450 g) pork shoulder, cut into large pieces
- 2 smoked chorizo links, approx. 6 oz (170 g) each, sliced into rounds
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), quartered
- 3 cloves garlic, minced
- 3 carrots, about 12 oz (340 g), peeled and cut into large chunks
- 2 medium potatoes, about 1 lb (450 g), peeled and cut into large chunks
- 1 medium sweet potato, about 10 oz (280 g), peeled and cut into chunks
- 2 ears corn, halved or cut into 3–4 pieces each
- 1 cup (240 g) diced pumpkin or calabaza
- 1/2 small cabbage, about 10 oz (280 g), cored and cut into wedges
- 1 can (15 oz/425 g) chickpeas, drained and rinsed
- 8 cups (1.9 L) beef stock or water
- 2 bay leaves
- 1 tsp (1 g) dried oregano
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. In a large heavy pot, heat the oil over medium-high heat. Season the beef and pork with salt and pepper and brown in batches; remove browned pieces and set aside.
2. In the same pot, add the onion and cook until translucent, 4–5 minutes. Add garlic and cook 1 minute more.
3. Return the browned meats to the pot. Add the sliced chorizo, beef stock (or water), bay leaves and dried oregano. Bring to a boil, then reduce to a gentle simmer. Skim any foam that rises to the surface.
4. Partially cover and simmer for about 1 to 1 1/2 hours, until the beef and pork begin to become tender.
5. Add the carrots, potatoes, sweet potato and pumpkin; simmer 20–30 minutes until roots are nearly tender. Add the corn pieces and chickpeas and cook another 10–15 minutes.
6. Add the cabbage wedges in the last 5–8 minutes of cooking so they remain tender-crisp. Adjust seasoning with salt and pepper.
7. Remove bay leaves. Serve the puchero hot in bowls with broth, placing meat and vegetables in each serving and sprinkling with chopped parsley. Traditionally served with white rice or crusty bread.