Puchero

Puchero

Ready ingredients for a puchero in Andalusia, Spain
Course	Main course
Place of origin	Spain
Main ingredients	Varies by region

Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina,Colombia, Paraguay, Uruguay, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The name comes from the Spanish word "puchero" which means "stewpot".

The dish is essentially equivalent to the cocido of Spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. In Spain chickpeas are widely used.

In Andalusia, puchero was originally a peasant soup. The basic ingredients of the broth are meat (beef, veal, pork and/or chicken), bacon, cured bones (such as those of the jamón serrano), and vegetables (potatoes, celery, chard, leek, carrots, and turnips). It can be straight drank in mugs as a consommé known as caldo de puchero, which can be seasoned with fresh spearmint leaves or sherry. Alternatively, it can be prepared as a soup after adding chickpeas, cured ham, boiled egg, and rice, noodles or bread. The meat left-overs, called pringá, is usually served separately as a main dish, and the remnants used for subsequent dishes as croquettes or ropa vieja.