- rworange Mar 30, 2007 09:01 PM
I'm interested in learning about this stew. From this link ...
"Brought by the Spaniards and adapted to suit the tastes and ingredients found in different regions ... Named for the clay stewpot in which it was traditionally cooked, puchero has found a home in nearly every country in South and Central America, as well as the Philippines and Canary Islands."
I saw this dish at a Yucatecan restaurant. The link above has various regional recipes. Does the version from the Yucatan always have three meats?
What should I look for in a good version. Any special eating instructions ... like adding sauce or condiments? My understanding it is served with a relish called salpicon.
I have never heard of this before and there are only 9 brief mentions on Chowhound. I would also be interested in various versions from different countries.
Canary Islands version
I have not had puchero in probably a decade, but I remember it being lighter than cocido (which I make fairly regularly in the winter). There's whole chicken parts in puchero, not necessarily in cocido and less pork in general. In the Filipino version, once you add the eggplant sauce, however, puchero does begin to feel a lot more filling than cocido, particularly when there are saba bananas involved.