Puchero (pottage)

Ingredients for Puchero (pottage)

Instructions for Puchero (pottage)

To prepare the Puchero (pottage) recipe, please follow these instructions:

The meat is put into cold water and warmed up by slow heating. The soup is creamed off, salt is added and the boil, covered, ½ hour.

Then add the redecorated hen, possibly. halved. The soup boils again, in total ca. 2 hours.

An hour before it is finished, add the herbs; carrots cracked 1-2 times lengthwise and cut into approx. 6 cm long pieces, celery cut into 6 cm long beams, potatoes into large cubes and corn in ca. 3 cm thick slices.

½ hour before the Court ar finished added; Leek cut into approx. 5 cm long pieces, onions cut into quarters, peeled, shredded tomatoes without seeds and pumpkin cut into large cubes.

When the meat is well tender taken it up, cut from the legs and into smaller pieces.

The Court can be served in the Pan and eaten by deep plates. But in true Argentine served vegetables and meat on each his dish and soup into a tureen and the Court be eaten three plates.

Tips:
This right must be boiling in a large lermarmite (clay pot)-but of course, a soup pot is used.

Get the butcher to chop the shank into smaller pieces.