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Meal-in-a-pot (Puchero)

Time 1 hour 50 minutes
Yields Serves 4, plus additional broth
Meal-in-a-pot (Puchero)
1

In a large soup pot, combine the chickpeas, chicken, beef, ribs, salt pork and hambone, along with the leek, carrot, turnip and celery. Add the water. Bring the mixture to a boil over high heat, then reduce the heat to a gentle simmer. Skim the froth off of the top, cover the pot and gently simmer for 1 hour.

2

Add the potatoes and season to taste with salt. Cover and continue to cook until the potatoes are tender, about 30 minutes.

3

Strain 5 cups of the broth into another pot. If preparing the soup with bread, cut the bread into strips and divide it among 4 soup plates. Ladle the hot broth over the bread. If desired, a few chickpeas can be included in the broth. Garnish with sprigs of mint.

4

If using rice or noodles for the soup, bring the broth to a boil and add the rice or noodles. Simmer until the rice is tender, 15 minutes, or for noodles, 6 minutes. Serve immediately.

5

Remove the meats, vegetables and chickpeas from the soup pot. Cut the chicken and meat each into 4 serving pieces and arrange on a serving platter. Cut up the leek, carrot, turnip and potatoes and place on the platter with the chickpeas.

6

After serving the soup, serve the platter of meat and vegetables.

7

Leftover broth and chickpeas can be refrigerated and saved for another soup.


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