Puchero (Hearty Meat and Vegetable Stew)

🛒 Ingredients

• Beef short ribs 1000 g · 2500 kcal
• Chicken thighs, bone-in 500 g · 900 kcal
• Pork belly 200 g · 800 kcal
• Dried chickpeas 250 g · 900 kcal
• Potatoes 700 g · 560 kcal
• Carrots 300 g · 120 kcal
• Green cabbage 500 g · 125 kcal
• Corn on the cob 300 g · 270 kcal
• Onion 200 g · 80 kcal
• Garlic cloves 20 g · 30 kcal
• Bay leaves 2 g · 0 kcal
• Black peppercorns 2 g · 0 kcal
• Water, for cooking 3000 g · 0 kcal

👨‍🍳 Instructions

1. Rinse dried chickpeas and soak them in water overnight; drain before use. Cut beef short ribs and pork belly into large chunks, and separate chicken thighs.
2. In a large pot or Dutch oven, brown the beef ribs and pork belly on all sides over medium-high heat. Remove them from the pot and set aside.
3. Add chopped onion and minced garlic to the pot, sauté until softened, about 5 minutes. Return the browned meats to the pot.
4. Add the soaked chickpeas, bay leaves, black peppercorns, and enough water to cover all ingredients. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours.
5. Add the chicken thighs to the pot. Peel and chop potatoes and carrots into large pieces, then add them to the stew.
6. Continue to simmer for another 30 minutes, or until vegetables are tender. In the last 15 minutes, add the cabbage wedges and corn on the cob, ensuring they are submerged in the broth.
7. Taste and season with salt and pepper as needed. Serve hot in large bowls, ensuring each serving has a mix of meats, chickpeas, and vegetables.