1In an express pot, add the large pieces of chicken thighs, a large piece of beef with fat (like morcillo), a large piece of double chin, a small piece of fresh bacon, a piece of salted rib (previously washed thoroughly and soaked for 5-10 minutes), a white bone, and a piece of pork rind.
2Fill the pot with water up to the maximum level.
3Add 3 or 4 carrots and two large pieces of cabbage, washed and whole.
4Add two sprigs of celery.
5Before the pot starts to boil, remove any foam that appears, as these are impurities from the meat.
6Place the lid on the express pot and set it to maximum heat.
7Once the rings rise, lower the temperature to setting 4 or 5 and cook for 35 minutes.
8In a separate pot, wash the canned chickpeas (ensure ingredients are only water, salt, and antioxidant) and cook them with a lid until they are completely tender.
9Once both broths are ready, combine them. This will yield between 4 and 5 liters of broth.
10Serve the stew with the chickpeas, the 'pringá' (meat components), and vegetables on the side, drizzled with olive oil and a little vinegar.
11Serve with a good noodle soup as a first course.
Ingredients
2 muslos de pollo grandes
1 trozo grande de ternera
1 trozo grande de papada
1 trocito tocino fresco
1 costilla salada
1 hueso blanco
1 corteza de cerdo
garbanzos de bote
3 zanahorias
2 ramitas de apio
2 trozos grandes de repollo
agua
sal
antioxidante
chorreón aceite de oliva
poquito vinagre
fideos
1 punta de jamón
4 patatas
Equipment
olla express
Tips
Use an express pot to save time and electricity.
Buy meat from a trusted butcher for better quality and price.
Wash salted ribs thoroughly and soak them for 5-10 minutes.
Wash canned chickpeas and cook them a bit longer for tenderness.
Cook chickpeas separately to have more capacity in the main pot for broth.
Skim off any foam that appears before the stew boils to ensure a clean broth.