How To make Puchero
1/2 c Chickpeas
2 sm Zucchini
1/4 lb Boneless lamb
2 sm Sweet potatoes
1/4 lb Boneless beef
1 c Corn cut from the cob
3 lb Chicken
2 White potatoes, boiled in
-jackets 1/2 lb Ham
3 Barely ripe bananas
1 lg Onion
1/2 ts Coriander seeds, crushed
3 Cloves garlic
1/4 ts Pepper
1 Veal knuckle, split
3 tb Oil (or butter)
1 ts Salt
2 Pears
2 qt Chicken broth
3 Peaches
1/2 sm Cabbage
2 Limes
2 sm Turnips
1 lg Carrot
"Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day." Place the chick peas in a kettle, cover with broth, and soak overnight. Cut the lamb and beef into 2-inch cubes, cut the chicken into serving pieces, and dice the ham. Peel and slice the onion and garlic. Combine the drained chick peas, all the meats, the veal knuckle, onion, garlic, and salt in a large soup kettle. Cover with 2 quarts of cold water and bring to a full boil. Skim off the froth. Lower the heat, cover, and simmer for 45 minutes.
Cut the cabbage into eight wedges. Peel and slice the turnips and carrot. Slice the zucchini. Peel and dice the sweet potatoes. Cut the corn from the cob. Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to the kettle. Cover and simmer about 20 minutes or until meats and vegetables are tender. Peel the boiled white potatoes and cut into thick slices. Peel bananas and cut into 2-inch slices. Saute potatoes, sprinkled with crushed coriander seeds and pepper in oil. Remove the potato slices with a slotted spoon. Keep warm. In the same oil saute the bananas until golden. Keep warm with the potatoes. Peel, core, and slice the pears and peaches. Put in a small pan with a little water and poach for 10 minutes. Do not overcook. Drain the fruit. Adjust the seasonings. Serve each bowl of soup with the juice from one lime wedge and a Tbsp. of Guacamole. From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett
How To make Puchero's Videos
Puchero | Gaby's Kitchen
I had been waiting to show you how I make Puchero Argentino for so long! Puchero is a type of stew originally from Spain, prepared in many countries from México to Argentina, and the Philippines too. The ingredients may vary, but the real secret like in any good homemade meal is to add a lot of love!
I hope you learn a trick or two, let me know in your comment how do you make your Puchero!
Thanks for watching! Until next time!
Keep Cooking. Be Happy ????
Gaby :)
#recetas #recetasargentinas #puchero #gabyskitchen #keepcookingbehappy
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#recetas argentinas #puchero #gabyskitchen #keepcookingbehappy #askgaby Thank you for watching!
Keep Cooking. Be Happy ????
Gaby :)
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Pucherong Liempo
@lutongbatangas, @lutongpinoy, @puchero, @ pucherongliempo @sirbhoyet
POCHERONG MANOK | SIMPLENG LUTO BY MALOU #PaanomaglutongPocherongManok #ChickenPochero
Pochero is one of the popular stew in the Philippines.It can be cooked with either beef, pork or Chicken. This dish cooked with Saba Banana, tomato sauce and with different vegetables.
#PocherongManok #SimplenglutobyMalou
Ingredients:
500 grams Chicken
Tomato sauce
Saba Banana
Garlic
1 onion
1 medium size Potato
1 medium size carrot
1 bundle of Pechay
1/4 cabbage
cooking oil
pepper
water
#PaanoMaglutongPocherongManok
#SimplenglutobyMalou
Chicken Pochero
Paano magluto ng Pocherong Manok
How to Cook Pocherong Baboy and My Philippine Kitchen Tour
This video will show you how to cook Pocherong Baboy or Pork Puchero.
ETO ANG SIKRETO SA NAPAKASARAP NA BEEF POCHERO!!!
(exact ingredients below)
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Ingredients:
5 cloves of garlic
1 medium size onion
3 pcs tomatoes
1 kg of beef
2 tbsp of fish sauce
1/2 tsp peppercorn
70g of tomato paste
4 cups of water
1 medium size fried potato
3 pcs of fried banana
150g pre-cooked green peas
3 bunch of pechay
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Pochero with Pork and Beans
Pochero with Pork and Beans Recipe
Details:
Ingredients:
2 lbs pork belly cubed
1 piece Knorr Pork Cube
15 ounces pork and beans
1 piece potato cubed
2 pieces saba banana sliced
1/4 head cabbage sliced
1 bunch pechay
18 pieces long green beans
1 piece Chorizo de Bilbao sliced
1 piece tomato cubed
1 piece onion chopped
4 cloves garlic chopped
3 cups water
Patis and ground black pepper to taste
3 tablespoons cooking oil
Instructions:
Heat oil in a cooking pot. Saute onion and garlic.
Add pork once the onion softens. Saute until the color turns light brown.
Add Knorr Pork Cube. Stir and then add chorizo. Cook for 1 minute.
Pour water. Let boil. Cover the pot and adjust heat between low to medium. Cook for 45 to 60 minutes or until pork gets tender. Note: add more water as needed.
Put potato and saba banana into the pot. Cover and continue to boil for 5 minutes.
Pour pork and beans into the pot. Cook for 3 minutes.
Add long green beans, cabbage, and pechay. Cook for 2 to 3 minutes.
Season with patis and ground black pepper.
Transfer to a serving bowl. Enjoy!
#filipino #yummy #delish