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You are here: Home / Topics / Recipes / Puchero Andaluz

Recipes

Puchero Andaluz

puchero
If there is ever a Spanish meal that gleans real food, this is it.  Puchero Andaluz is a humble peasants stew made with frugal pieces of rich fatty meats, legumes, seasonal root vegetables and winter greens.  It’s simmered low and slow creating a mineral rich bone broth to nourish our bodies keeping our immunity strong and healthy.

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.

Meats Needed

1. Pork

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.

diagram_pig

Where on EARTH am I supposed to find these pieces?

Your family farmer.  In order to create traditional dishes it becomes pertinent to befriend your local farmer.  This year I was able to work with Stamps Family Farm who raised me a heritage breed Berkshire Hog on pasture.  Since I ordered my hog directly from my farmer I was able to speak to the locker that would be butchering my animal and was able to have it cut to my exact specifications.
You do not need to order an entire animal to get these pieces.  I encourage you to speak to your local family farmer and ask them about ordering these pieces separately.  Since most of these pieces are throw away, you’ll probably get a great deal.
2. Free-range chicken
One or two legs with the thighs attached.  Whenever I speak to my Tita’s in Spain about puchero they continually enforce that I need to use, “pierna de una gallina y no de un pollo.”  In Spanish Gallina and Pollo mean chicken.   What’s the difference between a gallina and pollo… they mean the same thing?  
This simple differentiation simply amazed me.
The difference between a gallina and a pollo is that a gallina is an older chicken, pastured outdoors.  It’s given a longer life in order to increase it’s fat content.  Our ancestors intuitively knew that in order to create the richest and most nourishing broth, a chicken with fat was needed.
In order to recreate this, make sure to buy a pastured, heritage breed chicken from your local family farmer.  Chicken bought in confinement raised for a mere 5 weeks is without fat, flavor and nutrition.
3. A soup bone with marrow
A soup bone will impart flavor and allow it’s marrow to increase the nutritional benefits in the broth.  Again, speak to your family farmer for soup bones.
meat
These are all frugal pieces of meat and when joined together create a mineral rich bone broth.  A broth containing calcium, magnesium, phosphorus, silicon, sulphur and trace minerals from the bones.  It contains the broken down material from cartilage and tendons, like chondroitin sulphates and glucosamine, which are now sold as expensive supplements for arthritis and joint pain.

You can begin to see why this simple, basic meal is a powerhouse of nutrients with rich and complex flavors.

puchero3

This meal is also frugal.  Our ancestors knew how to stretch their meals and this is no exception.

Freeze your bone broth for other nourishing meals and save the shreds of meat for dishes such as Spanish croquetas or even Mexican enchiladas.

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.

REAL FOOD

For printing purposes, I’ve included the written recipe below.
Puchero Andaluz

puchero2

Ingredients:
  • 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
diana1
Method:
  1. In a large stock pot, add all of your meats, garbanzo beans, celery heart, carrots, turnips, leek, and onions.
  2. Fill with water 2 inches above ingredients.
  3. Add 2 tbls raw apple cider vinegar to extract minerals from the bones.
  4. Bring to a boil and simmer.
  5. Within the first 15 minutes remove any scum that floats to the top.
  6. Cover and simmer for an additional 1 hour and 15 minutes or until garbanzo beans are tender.
  7. Add the potatoes, cover and simmer for an additional 20 – 30 minutes or until potatoes are tender.
  8. Remove all meat from the pot and set aside.
  9. Using a colander separate the broth from the vegetables into a second pot.
  10. Bring the broth in the second pot back to a boil and add the green cabbage and pak choi.
  11. Boil for five minutes.
  12. Serve all the meats and vegetables on a platter and ladle with broth.
  13. Drizzle with Extra Virgin Olive Oil.
  14. Serve
Buen Provecho!

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.

A special thanks to my mami for being my inspiration, mentor and letting me borrow her beautiful kitchen built by my papi ๐Ÿ˜‰  Also, my sister Lisa for spending an entire day with me and filming me using her brand new Canon 7d.  I love you!

This post is a part of the Hearth and Soul blog hop and Real Food Wednesdays.


51 Comments

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.

« Organic Gardening Update – November 12, 2010
Roasted Red Peppers Preserved in Extra Virgin Olive Oil »

Comments

  1. Winnie says

    November 14, 2010 at 12:23 pm

    You look gorgeous and so does the food! Love all the info you've included here, Diana, and you did a terrific job with the overall production. Fantastic ๐Ÿ˜‰

    Reply
  2. Cristina, from Buenos Aires to Paris says

    November 14, 2010 at 12:33 pm

    Excellent post !!! Real cooking!! I grew up eating this puchero, since all my family is from Spain (the north, though) It is also very well made and you are super-natural! Congrats!

    Reply
  3. Trish says

    November 14, 2010 at 12:34 pm

    Great video! I loved how you included the history bits and community farm too. Looks like a comforting and delicious hearty dish. Good luck w/ PFB!

    Reply
  4. Brie: Le Grand Fromage says

    November 14, 2010 at 12:53 pm

    you look so lovely! and you're fantastic on camera, plus this dish has my mouth watering! i love seeing the good fats emphasized and i learned a new traditional recipe. good luck – you know i'll be supporting you!

    Reply
  5. jose manuel says

    November 14, 2010 at 12:56 pm

    Esta es la mejor comida del mundo. Deliciosa.

    SAludos

    Reply
  6. Sippity Sup says

    November 14, 2010 at 1:14 pm

    You are not as adorable as I thought you'd be. In fact you are TWICE as adorable. And one heck of a cook. But that was a given. GREG

    Reply
  7. Mexico in my kitchen says

    November 14, 2010 at 1:52 pm

    I haven't had a chance to watch the video but you sure look gorgeous in the picture. You cooked one of the best dishes that reflect comfort food to many in Spain, Portugal and the Americas.

    I just posted the Mexican version in my blog last night. ๐Ÿ™‚

    Saludos,

    Mely

    Reply
  8. Amelia PS says

    November 14, 2010 at 3:28 pm

    adorable, knowledgeable, and such a great chef ๐Ÿ™‚

    Reply
  9. Angela (ohsheglows) says

    November 14, 2010 at 3:40 pm

    You did amazing! So natural and your video is very professional. Well done!

    Reply
  10. Hot Polka Dot's Mom says

    November 14, 2010 at 3:41 pm

    I really enjoyed the historical background behind this traditional meal and nutritional information. Some of the best recipes and practices are those passed down through generations. Your warm personality shone through. Well done.

    Reply
  11. Belinda @zomppa says

    November 14, 2010 at 6:11 pm

    This is such a great post – so insightful on where to get these ingredients, which are certainly not that common around where I am!

    Reply
  12. girlichef says

    November 14, 2010 at 7:12 pm

    Diana. I have tears coming down my face right now…that was gorgeous. You are a natural and I just felt so proud (lol, I don't know why, just did)…I hope you go all the way, mi amiga ๐Ÿ™‚ …oh yes, and I'm drooling as well. Big. Wet. Slobbery. Mess. ๐Ÿ˜‰

    Reply
  13. Sandra says

    November 14, 2010 at 7:40 pm

    Amazing food and agree with you; it's not the food that kills us, it's the lack of physical work that fails to keep our bodies function at top form. I love and cook peasant food; it's healthier, taste better and is less expensive. Why more people don't cook like this is a mystery to me. No band width to see the video but hope you're able to go as far as you want.

    Reply
  14. Spicie Foodie says

    November 14, 2010 at 8:32 pm

    What a delicious recipe! Your video is great, and so cute. Best of luck and continued success on the FB Challenge.

    Reply
  15. Diana Bauman says

    November 14, 2010 at 10:23 pm

    Thank you so much for your comments. This post is near and dear to my heart so it's great to get such wonderful feedback.

    Heather, you made me cry just reading your comment. Big hugs my friend, love ya!! XOXO!!!

    Reply
  16. Chow and Chatter says

    November 14, 2010 at 11:40 pm

    wow you are so pretty a true star great stew and amazing clip so proud of you Rebecca

    Reply
  17. Mariko says

    November 15, 2010 at 1:05 am

    You've captured the spirit of your blog here so well. I love your attention to the nutrition of this dish. It looks very tasty.

    Reply
  18. Anonymous says

    November 15, 2010 at 6:59 am

    The food looks wonderful, and you look amazing. Thank you for such a great recipe.

    I think there is one inaccuracy in your description of the dishes' origins. You are probably referring to the traditional Sephardic (Spanish) Jews' Sabbath meal of HAMIN, what Eastern European Jews call CHOLENT. It's a dish made to be kept warm without adding heat, as on gas stovetop with a metal plate set on top for even heat. As traditional Jews, pork would not have been included.

    I make this dish in the European way with short ribs of beef, dried prunes, sweet potatoes, and chickpeas, only I use my Crockpot..:)

    Tukki

    Reply
  19. Fresh Local and Best says

    November 15, 2010 at 7:07 am

    Diana! This is an amazing video! It is true you are a natural, and you've brilliantly conveyed your culture and your philosophy in this video.

    Reply
  20. Diana Bauman says

    November 15, 2010 at 8:15 am

    Tukki, Thank you and thanks for stopping by and commenting ๐Ÿ˜€ In the video I did explain that it was originally made without pork, however, after the Spanish inquisition, the jews were forced to include pork to show that they were turning from their Jewish religion to Christianity. It was a horrible time for Jews to be in Spain or any European country. I do have a beautiful Jewish Sephardic cookbook and the tribulations they had to endure. Praise the Lord, they have overcome these times.

    As far as the crockpot, I use mine as well ๐Ÿ˜‰ This dish translates great to the crock… he he!!!

    Have a great week!!!

    Christine – Thank you so much!!! I hope your feeling well and I'll be in touch with you soon ๐Ÿ˜€

    Reply
  21. RhodeyGirl says

    November 15, 2010 at 9:15 am

    Diana,

    You should really think about doing a weekly video post! I love how clearly you explain each step, why you do it then, or why that part of the vegetable is best, etc. Those tips are what turn a good cook into a great one!

    Best of luck!

    Reply
  22. Daydreamer Desserts says

    November 15, 2010 at 10:08 am

    Diana, the camera just loves you! I loved your video, it was informative and delightful to watch. I so want to go to Spain! Best of luck in the challenge, y Salud! ๐Ÿ˜‰

    Reply
  23. Kaley says

    November 15, 2010 at 10:29 am

    I too just learned the difference between gallina and pollo, from my Spanish boyfriend's mother & father! Interesting, isn't it?

    Reply
  24. FOODalogue says

    November 15, 2010 at 1:28 pm

    You've got a great screen presence and, of course, I enjoyed watching you make what in my family is called 'cocido'. I, too, cook with vino tinto en mi mano!

    Good luck.

    Reply
  25. Paula - bell'alimento says

    November 15, 2010 at 4:35 pm

    Brava Diana! Brava! You are such a NATURAL! I want to make Puchero now! xoxo

    Reply
  26. Delishhh says

    November 15, 2010 at 5:34 pm

    You look gorgeous and the video was very nicely done. Go my vote!

    Reply
  27. david says

    November 15, 2010 at 8:35 pm

    What realy drew me to read the article was the chicken..lol. I love chicken.

    Reply
  28. Diana says

    November 15, 2010 at 8:40 pm

    This looks amazing! I just voted for ya! ๐Ÿ™‚

    Reply
  29. Mhel says

    November 15, 2010 at 9:49 pm

    A diva in a kitchen i must say. Very informative video. Great quality too. I love the intro, how you tackled the history behind the dish, the produce needed for the recipe. Felt like watching a professional cooking show. It was actually more than a cooking show. You have my vote!

    Reply
  30. Sustainable Eats says

    November 16, 2010 at 12:59 am

    Diana you would be the one food network show I would watch. You are a natural! This was amazing, as are you and your fabulous food and family. Good luck sweetie!
    xo, Annette

    Reply
  31. a moderate life says

    November 16, 2010 at 1:49 am

    Diana! WOW! what a wonderful video and your voice, presence and energy are simply divine! The recipe looks amazing too. I am SO proud of you!!! I can definitely see Food television as a possibility for you! You got "it"! All the best and thanks for sharing this on the hearth and soul hop this week. I will also be sharing your foodbuzz stuff on my thoughts on friday link love at a moderate life! Cheering you on girl! Alex

    Reply
  32. The Cuisinerd says

    November 16, 2010 at 1:56 am

    You are adorable-ville! Thank you for sharing your lovely personality for all of us. Best of luck!

    Reply
  33. Miz Helen says

    November 16, 2010 at 8:20 am

    It was such a pleasure to meet you. You are a delightful person and your recipe is amazing! Thank you so much for sharing with us.
    Miz Helen

    Reply
  34. girlichef says

    November 16, 2010 at 8:29 am

    Big hugs to you, too…and I'm so glad you shared yourself with the hearth and soul hop this week, too…this is exactly the essence of you and I hope everybody stops by to see it! ๐Ÿ˜€

    Reply
  35. Artistta says

    November 16, 2010 at 3:54 pm

    You did a wonderful job. I was so anxious and excited to see your video and I'm glad you chose the route where we get to see your personalty. Kind of feel like I'm getting to meet you for the first time! ๐Ÿ™‚

    Reply
  36. Erin @ EKat's Kitchen says

    November 16, 2010 at 8:31 pm

    This is my first time checking out your blog. I love Spanish food – I've never prepared "fresh from the farm" meat, but I'm game and think this real food recipe looks awesome! Count me in as your newest follower!

    Also, I'm hosting a CSN giveaway this week and I'd love it if you checked it out!

    Reply
  37. Julie @ Willow Bird Baking says

    November 16, 2010 at 8:49 pm

    Oh my goodness, this dish looks amazing! Great job on your video!!

    Reply
  38. Lana says

    November 16, 2010 at 9:32 pm

    Your recipe is like coming home for me – using all the lowly parts of the animals is the essence of old-country cooking.
    I cannot wait to raise my own chickens, but in the meantime I'll live vicariously through your life:)
    The video was educational, and well made, your voice articulate, your personality so exuberant, and your message loud and clear.

    Reply
  39. Lori Lynn says

    November 17, 2010 at 10:09 am

    Hi Diana – super video! So glad to learn how to make puchero! Great choice for the challenge, good luck, this is awesome!
    LL

    Reply
  40. Gabe Bauman says

    November 17, 2010 at 2:15 pm

    This food is awesome. I love eating it. Thanks babe.

    Reply
  41. Couscous & Consciousness says

    November 17, 2010 at 3:23 pm

    Wow, Diana, not only does this dish look insanely delicious, but so incredibly healthy. I always marvel at how much our ancestors knew about nutrition just by eating instinctly and being so connected with their bodies. Interesting now that in a world where we have some much more knowledge at our disposal, so many people generally make poorer food choices.

    Thanks for a great post and for sharing such a wonderful recipe and family tradition with us.

    By the way I'm voting for you. Good luck.

    Sue ๐Ÿ™‚

    Reply
  42. jacobskitchen says

    November 17, 2010 at 4:56 pm

    beautifully executed video. I want to tivo you right now, and would happily watch many more episodes.=) The puchero looks/sounds mouthwatering. This is exactly the kind of food that i love to eat at home. Nicely done. Best of luck to you! Hope to see us both in round 8!!! =)

    Reply
  43. Liren says

    November 18, 2010 at 4:07 am

    I have to agree with everyone – the camera does love you. You have a wonderful presence and ease, and your sister is an excellent camera woman! You make a great team. Loved this post – very informative, and the dish reminds me of many dishes in the Philippines that have the Spanish influence. I just love this style of cooking!

    Reply
  44. eataduckimust says

    November 18, 2010 at 11:12 am

    wow this is a great informative video- you're incredibly natural on camera! and i love the fact that you got your ingredients from the community garden. this looks so delicious! i also feel the need to go back to spain, asap!

    Reply
  45. Lindsey @ Hot Polka Dot says

    November 18, 2010 at 3:37 pm

    Great video and so informative! I feel like I just took a trip to Spain! Your food looks absolutely mouthwatering and I love how fresh everything is. Good luck in the challenge!

    Reply
  46. Annalise says

    November 18, 2010 at 4:54 pm

    Something about this video completely drew me in and hooked me, you have such a great presence on camera. Well done, you have my vote!

    Reply
  47. Lisa Orgler says

    November 18, 2010 at 6:20 pm

    Great job! Beautiful and informative!

    Reply
  48. Heena @Tiffin Tales says

    November 18, 2010 at 7:43 pm

    I love the farm-to-table feel of this video and recipe. And one-pot meals are my favorite. Great job and you look absolutely beautiful. My vote's in. Good luck!

    Reply
  49. Jen says

    November 20, 2010 at 11:18 pm

    Lovely video! I was interested to see how you made puchero, as it was one of my favorite dishes when I was studying in Spain years ago. My senora served it as a thick stew, full of garbanzos, chicken and potatoes–heaven! Your version looks equally delicious.

    Reply

Trackbacks

  1. Feed Your Soul Friday: Kitchen Dreamin - A Little Bit of Spain in Iowa says:
    July 22, 2011 at 7:11 am

    […] A kitchen of days past where I can bring in a hose and wash down my floors after culling a chicken for a Sunday mid-afternoon puchero. […]

    Reply
  2. This is What Seasonal Cooking is all About - A Toasted Cheese Sandwich with Sautรฉed Garlic Kale - A Little Bit of Spain in Iowa says:
    February 1, 2013 at 7:56 am

    […] old great aunt is in Spain right now cleaning, going for walks, and cooking. ย I’m sure a puchero is simmering on her stove right now ready to be enjoyed with freshly baked white crusty […]

    Reply

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I’m Diana โ€“ 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.

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