This dish dates back centuries introduced by the sephardic jews. A peasants stew, it was made with the cheapest cuts from a pig, cow and chicken. It’s these fatty, throw away pieces that nourished them and kept their immunities strong throughout the colder months.
Real animal fats, pastured as God intended keep our bodies alive and strong as they build our brain development and keep our hormones in balance. Digestion is impossible without fats. Fat and protein are found together in nature because our bodies need the fat to help us digest the protein. Fat also helps the body to absorb nutrients, calcium, and the fat soluble vitamins A, D, E and K.
Our ancestors didn’t know all of this nutritional information, however, they did understand that by including these pieces of meat they stayed alive, strong and developed the most amazing flavors that only real animal fats can create.
Below are the cuts of meat needed for a traditional Puchero Andaluz. I only used a few as many of these are optional.
It comes to no surprise that in order to create the richest flavors, different pieces of the hog are required. My families traditional recipe includes a ham hock or ham bone, pork belly, one white rib and a spine of a hog.
You can begin to see why this simple, basic meal is a powerhouse of nutrients with rich and complex flavors.
This meal is also frugal. Our ancestors knew how to stretch their meals and this is no exception.
I’m excited to share my family’s traditional recipe for Puchero Andaluz in a video. This is my video entry for Project Food Blog Challenge #7: Video 411.
- ham hock (smoked is great) or bone of a jamon serrano
- 2 chicken legs with thighs, preferably free range
- 4 oz pork belly
- 1 white rib of a pig (optional)
- 1 spine of a pig (optional)
- 1 beef soup bone with marrow
- 1 cup dried garbanzo beans, soaked overnight
- 1 celery heart
- 3 carrots
- 3 turnips, diced
- 1 leek
- 1 onion, quartered
- 2 potatoes, diced
- 1/2 green cabbage
- handful pak choi or other leafy green such as swiss chard
- In a large stock pot, add all of your meats, garbanzo beans, celery heart, carrots, turnips, leek, and onions.
- Fill with water 2 inches above ingredients.
- Add 2 tbls raw apple cider vinegar to extract minerals from the bones.
- Bring to a boil and simmer.
- Within the first 15 minutes remove any scum that floats to the top.
- Cover and simmer for an additional 1 hour and 15 minutes or until garbanzo beans are tender.
- Add the potatoes, cover and simmer for an additional 20 – 30 minutes or until potatoes are tender.
- Remove all meat from the pot and set aside.
- Using a colander separate the broth from the vegetables into a second pot.
- Bring the broth in the second pot back to a boil and add the green cabbage and pak choi.
- Boil for five minutes.
- Serve all the meats and vegetables on a platter and ladle with broth.
- Drizzle with Extra Virgin Olive Oil.
Thank you to everyone that has voted for me and kept me in the project thus far. Your support is greatly appreciated. If you enjoyed this post and video and would like to see me move onto challenge #8, please vote for me starting Monday, November 15th by clicking here.