Puchero?
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."
http://www.mexconnect.com/mex_/recipes/puebla/kgpuchero.html
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.
Filipino version
http://www.filipinorecipe.com/meat_and_fish_dishes/pork_puchero.htm
Canary Islands version
http://www.spain.info/TourSpain/Gastronomia/Productos%20y%20Recetas/Recetas/E/0/Puchero%20canario?Language=EN
Spanish version
http://www.gather.com/viewArticle.jsp?articleId=281474976909787
Uruguayan version
http://www.everyculture.com/wc/Tajikistan-to-Zimbabwe/Uruguayans.html
A few other puchero links
http://www.melsmex.com/puchero.htm
http://www.marketmanila.com/archives/pucherococido
http://www.fairtradecookbook.org.uk/r...
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JungMann
Jun 14, 2012 06:24 AM
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.
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Puchero seems to be a stew that has evolved to suit the local circumstances. In the Philippines it only faintly echoes the Spanish version and is eaten with rice.
