Puchero Soup with Beef, Pork, and Chicken
⏳ Time
2 hours
🥕 Ingredients
17
🍽️ Servings
15
Description
Puchero soup with beef, pork, and chicken
Ingredients
- Olive Oil - 2 tablespoons
- Shallot - 2.5 oz
- Tomatoes - 7.1 oz
- Salt - 1 teaspoon
- Ground Black Pepper - 1 teaspoon
- Black Cumin (Cumin) - 1 teaspoon
- Saffron - 1 teaspoon
- Garlic - 3 cloves
- Cilantro - 1 bunch
- Pork Skewers - 24.7 oz
- Veal Tenderloin - 17.6 oz
- Poultry - 1 piece
- Cassava - 2 lbs
- Salad Potatoes - 2 lbs
- White Cabbage - 1 head
- Avocado - 3 pieces
- Rice - to taste
Step by Step guide
Step 1
In a skillet over medium heat, heat the olive oil. Finely chop 3/4 cup of shallots, peel the tomatoes and chop them, and roughly chop the garlic.
Step 2
Sauté the shallots, tomatoes, 1/4 teaspoon of salt, pepper, cumin, saffron, and 2 cloves of garlic for about 5 minutes. Add 2 tablespoons of chopped cilantro leaves, reduce the heat, and cook for about 20 minutes, stirring. Then transfer to a bowl and set aside.
Step 3
In a pot, place the remaining garlic, 3 shallots, 5 sprigs of cilantro, ribs, beef tenderloin, and chicken. Add a little water. Bring to a boil, reduce the heat, and simmer until cooked (about 1 hour 15 minutes).
Step 4
Remove the chicken from the pot, cut it into large pieces, and discard the skin and bones. Place the cut chicken on a plate and set aside.
Step 5
Peel the potatoes and cut them into quarters. Cut the cassava into small pieces and cook in the pot with the potatoes for about 10 minutes.
Step 6
Then add the chopped cabbage, cover with a lid, and cook until the vegetables are soft.
Step 7
Add the pieces of chicken and the sautéed shallots with tomatoes to the vegetables. Season with salt and pepper, and cook for another 5 minutes.
Step 8
Serve the soup in bowls and sprinkle with chopped cilantro. Serve with sliced avocado and rice.
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