The Canarian puchero is one of the star dishes in the Canarian gastronomy and we can find variants in each of the 7 islands. It was considered a dish of humble origin but today the day has become an emblematic dish for parties and special occasions. The Canarian puchero has its origin in the different peninsular stews, although it is very similar to a stew made in the south of Portugal.
Then my version, it is not the original but it is very good. Any comments or criticism will be welcome.
¼ lb green beans
2½ lb potatoes
3 sweet potato / white sweet potato
3 corncob / pineapples of millet
2 courgettes / bubango
1 lb ribs of beef
½ lb pork ribs
1 lb. meat for stewing
2 sausages (optional)
6 chicken thighs without skin
½ pumpkin
4 cloves of garlic
1 chopped onion
3 chopped tomatoes without seeds and without skin
1 lb chickpeas
1 tablespoon sweet paprika
1 cabbage
2 large carrots
1 garlic leek
Olive oil
1 bay leaf (optional)
Salt and pepper to taste
Soak the chickpeas the night before. In another bowl soak the salted ribs (if they are used).
In a large pot place the meats and the chickpeas. Cover with water and cook for about an hour. Remove the foam that forms on the surface.
Peel and cut the vegetables into large pieces.
In a pan with a little oil sauté the onion, garlic, tomatoes, bay leaf (optional). Cook until the vegetables are soft. Add the sweet paprika (paprika). Set aside.
Add the sofrito to the meat. Add corn, potatoes, sweet potato. Cook for half an hour. Add pumpkin, beans, cabbage, zucchini and garlic leeks. Cook until the vegetables are soft.
Rectify salt and pepper
Other ingredients
Pears
Pancetta
Salty rib
Blood sausage
Bacon
