Entree: Spain – Canary Islands – Puchero Canario (Hearty Canary Islands meat-and-vegetable stew with chickpeas and root vegetables)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 1/2 cups (300 g) dried chickpeas, soaked overnight and drained
- 1 lb (450 g) beef shank or short ribs
- 1 lb (450 g) pork shoulder, bone-in or with some fat
- 2 chicken thighs, approx. 6 oz (170 g) each
- 8 oz (225 g) fresh chorizo or Canarian longaniza, whole
- 8 oz (225 g) cured ham or ham hock piece
- 12 cups (3.0 L) water
- 1 large onion, approx. 8 oz (225 g), quartered
- 3 cloves garlic, approx. 9 g, crushed
- 2 carrots, approx. 8 oz (225 g), cut into chunks
- 2 medium potatoes, approx. 12 oz (340 g), peeled and halved
- 1 medium sweet potato (batata), approx. 12 oz (340 g), peeled and cut into large pieces
- 1 cup (150 g) pumpkin or winter squash, diced
- 2 ears corn, cut into thirds, about 1 lb (450 g) total
- 1 small cabbage, about 1 lb (450 g), quartered
- 2 bay leaves
- 2 tbsp (30 ml) olive oil
- Salt and freshly ground black pepper to taste (start with 1 1/2 tsp (9 g) salt)
- 1/4 cup (15 g) chopped fresh parsley for garnish
- 1/2 cup (60 g) gofio for serving (optional)

Instructions

1. Rinse drained chickpeas. In a very large pot combine soaked chickpeas, beef shank, pork shoulder, chicken thighs, chorizo, cured ham, quartered onion, crushed garlic, bay leaves, and 12 cups (3.0 L) water. Bring to a gentle boil over medium-high heat, skimming any foam that rises.
2. Reduce heat to low, cover partially, and simmer gently for 60–90 minutes until chickpeas and meats begin to soften. Maintain a low simmer and occasionally skim fat and foam for a clear broth.
3. After the initial simmer, add carrots and cabbage. Continue to simmer 20–30 minutes, then add pumpkin, corn, and sweet potato. Simmer until all vegetables and chickpeas are tender, about another 20–30 minutes. Add potatoes in the final 15–20 minutes so they hold shape.
4. When everything is tender, carefully remove the meats to a cutting board. Remove bones and shred or slice the beef, pork, and chicken; slice the chorizo. Taste the broth and season with salt and pepper as needed.
5. To serve, arrange portions of meat and sausages on each plate with a generous helping of chickpeas and vegetables. Ladle hot broth over or serve broth in bowls on the side. Sprinkle chopped parsley. Offer gofio separately to sprinkle into the broth or mix at the table for a traditional touch.