Puchero

Puchero is a type of stew originally from Spain, prepared in Yucatán (Mexico), Argentina, Paraguay, Uruguay, Peru, south of Brazil, 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”.

This stew is considered a lower- and middle class staple, and is traditionally served during the fall and winter. It can be found on menus in family and regional restaurants throughout Paraguay, but not at the more expensive restaurants.

The basic ingredients of the dish is firstly the broth made of 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 drunk straight in mugs as a consommé known as caldo de puchero, which can be seasoned with fresh spearmint leaves or sherry. The delicious  broth can be prepared as a soup/stew  after adding chickpeas, cured ham, boiled egg, and rice, noodles or bread. The meat leftovers, called pringá, are usually served separately as a main dish.