Receta de puxero zevillano

Malaga stew

I have always liked the way of presenting the meat of the stew in the form of pringá, with all the meats chopped and mixed, because it gives me the feeling that more use is made of meats such as the blood sausage or chicken, which otherwise are more relegated.

Other elements such as the way the soup is presented, in which the chickpeas are introduced, and which can be served with noodles or rice, and the touch of mint, essential in this soup, make this Andalusian stew have its own name.

Since we usually lack time for everything, we are going to make it in an express pot, which will allow us to enjoy this traditional dish in just half an hour. However we also leave you the indications in case you want to make it in the traditional way over low heat.

Once we have our stew ready, we discard the bones that have been used to make the broth, and also the leek, celery and turnip. We remove and set aside the meat, and finish assembling the different parts of the stew to serve it to our guests.

Andalusian stew

From the Sephardic cuisine we will find many similarities with recipes of the Azkenazi cholent, the Yemeni gillah or the khamin of Calcutta, something similar to what happens with the recipes of meatballs that we find in all Europe.

This stew is one of those recipes with meat that we talked about in the 19th century and from which we can elaborate a lot of recipes such as minced meat soup or stew croquettes, just to give a couple of examples.

Once we have all that prepared, the puchero recipe is very simple and also allows us to have a great base to prepare other dishes or eat it directly as a broth with vegetables and meat. Let’s go for a delicious stew, who is up for it?

Andalusian stew traduction

It is a recipe based on the cooking of meats, legumes and vegetables that you can simmer for about three hours using a large pot or pot, and you can also prepare in the crock pot having ready the stew in about 45 minutes, with very similar results.

When serving this dish, there are variations in the different areas of Andalusia, being usual to put a mint leaf in the soup dish, which is usually served with some chickpeas and chopped potatoes in the broth.

Then it is usual to serve the meats by crumbling the bacon, the ham from the bone, some veal and chicken, mixing this mince which is known as pringá since it can be eaten by pringing or crushing bread in this mixture.

With the leftovers of the stew, it is usual to prepare stew croquettes using the leftover pringá and some broth, as well as to elaborate reconstituting soups and broths, ropa vieja or any other recipe of use, like some croquettes of stew or stew.

Puchero espagnol

STARTERS AND TAPASFINGER FOODFOR SHARINGWHAT TO EAT WITHOUT MEAT DURING SANTAR WEEKANDALUSIAN RECIPESTAKEAWAY RECIPESWINTER RECIPESGRANDMA’S RECIPESSEASONAL RECIPESSANCTUARY WEEK RECIPESSEASONAL RECIPES

These puchero croquettes can be prepared with the meats in a classic puchero broth (see recipe HERE), a simple poultry and chicken broth. There is no need to make the complete Andalusian puchero stew with the chickpeas and the rest of the ingredients (see recipe HERE), although in Andalusia the leftovers of the stew meats are usually used to prepare them.Recipe of puchero croquettes by grandmother María LuisaINGREDIENTSHOW TO MAKE the puchero croquettes

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