Pucherito con todos sus avíos
Directions
- 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.
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