• Recipes
  • Urban Homesteading
  • Organic Gardening
  • Faith and Family
  • Homeschool
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

My Humble Kitchen

food • faith • family

  • New? Start Here!
  • About
  • Recipes
    • Beverages
    • Breads
    • Breakfast
    • Salads
    • Egg Dishes
    • Meat and Fish
    • Pasta
    • Rice and Legumes
    • Soups and Stews
    • Vegetables
    • Sandwiches
    • Casserole Meals
    • Crockpot Recipes
    • Odd Bits Recipes
    • Spanish Food
    • Naturally Sweetened Sweets and Treats
    • Condiments
    • Homemade Jams and Preserves
    • Whole Grains
    • Ferments
  • Shopping Guide
  • eBooks
You are here: Home / Topics / Recipes / Monday’s with Mami – Puchero y Caldo

Fall Recipes Rice and Legumes Seasons Soups and Stews Spanish Food Spring Winter

Monday’s with Mami – Puchero y Caldo

Puchero y Caldo | myhumblekitchen.com
With fresh chickens in the deep freeze, I wanted to make a batch of chicken stock. In Spain, my family makes an amazing meal in a pot called Puchero. Soup bones of beef with marrow, ham, and chicken are added to enrich the soup and create a stock. After the meal is eaten, the stock is reserved and saved for other meals. Here in the states, my mother came up with our own form of puchero simply using chicken since beef bones and jamon serrano are not readily available. Though delicious in its own right, it will never compare to what my Abuela Rora makes in Sevilla. Lord willing, when we visit next summer, I’ll be able to feature Monday’s with Abuela Rora.


Print
Monday’s with Mami – Puchero y Caldo

A rich broth made with chicken and garbanzo beans.

Ingredients:

  • 1 whole farm fresh chicken, cut up reserving backbone in the freezer for a later stock
  • 1 cup garbanzo beans, soaked overnight
  • 1 onion, quartered
  • 3 carrots, cut into thirds
  • 3 celery sticks, cut into thirds
  • 1 tablespoon apple cider vinegar
  • 3-4 potatoes, roughly chopped

Method:

  1. Cut up the chicken, reserving the backbone
  2. In a large stainless steel pot, add the cut up chicken, garbanzo beans, onion, carrots, celery sticks, and 1 tablespoon of apple cider vinegar.
  3. Add 3 quarts of water and bring to a gentle simmer.
  4. Once simmering, skim off the scum that floats to the top of the pot, and continue to simmer for 1-2 hours.
  5. 20 minutes before serving, add the potatoes to the puchero.
3.1
https://www.myhumblekitchen.com/2009/06/mondays-with-mami-puchero-y-caldo/
©Copyright, A Little Bit of Spain in Iowa

That’s it! Once the puchero with stock is done, serve right away. I like to drizzle my puchero with olive oil and a splash of apple cider vinegar.

Once the meal is eaten, drain the stock through a colander and reserve in pint size (2 cups) mason jars leaving an inch from the top and freeze. Now you have homemade chicken stock to use for future meals. SIMPLE!

Puchero y Caldo | myhumblekitchen.com


1 Comment

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

« Our day on Coyote Run Farm – Estilo Andaluz!
In the Garden, 6-15-09 »

Comments

  1. Ray says

    September 21, 2014 at 9:42 pm

    Do you add more water during the 8 to 24 hour simmer or just let it boil down?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

I’m Diana – mother of three, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

Read More…

Real Food, Faith, and Family Straight to Your Inbox!

PLUS, receive my eBook a Month of Meals from My Humble Kitchen to Yours and a Real Food Menu Plan Printable FREE!

Living Foods

Fermented Buckwheat Crunch - Gluten-Free

Fermented Buckwheat Crunch

How To Make Milk Kefir - A Probiotic Yogurt-Type Drink | myhumblekitchen.com

How To Make Milk Kefir – A Probiotic Yogurt-Type Drink

Charlotte Mason Homeschool Planner

Winter Recipes

Honey Sweetened, Christmas Granola - Candy Canes and Chocolate Chips | myhumblekitchen.com

Honey Sweetened Christmas Granola with Candy Canes and Chocolate Chips

A Simple Beef and Barley Stew | myhumblekitchen.com

A Simple Beef and Barley Stew

Gluten-Free Almond Flour Fudge Brownies | myhumblekitchen.com

Almond Flour Fudge Brownies

A Vegetable Curry

Quick Bake Einkorn Biscuits | myhumblekitchen.com

Quick Bake Einkorn Biscuits

View More Winter Recipes

#probioticseveryday

Naturally Pickled Leafy Greens and Stems with Onions

A Simple Recipe for Homemade Natural Fermented Pickles

Homemade Yogurt | myhumblekitchen.com

Homemade Yogurt

How To Make Milk Kefir - A Probiotic Yogurt-Type Drink | myhumblekitchen.com

How To Make Milk Kefir – A Probiotic Yogurt-Type Drink

Fermented Buckwheat Crunch - Gluten-Free

Fermented Buckwheat Crunch

View More Gut Healthy Recipes

Copyright © 2021 · Divine theme by Restored 316

Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in