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Hearty Pork, Beef and Chicken Soup

Puchero is a soup from the Andean zone, a bit like Sancocho Costeño. It is a hearty soup with a lot of roots, tubers, and vegetable ingredients as well as beef, chicken, and pork, which makes it perfect for a one-dish meal for a family gathering or winter dinner party. If you cannot find arracacha*, add some ripe plantain* in its place. Wash the skin of the plantain well, cut into 1½-inch pieces with the skin, and add to the soup in place of arracacha.

Ingredients for servings:

chicken briest

1

Chicken, cut into serving pieces

oxtail

1½ pounds

Beef bones with meat

pork ribs

1½ pounds

Pork ribs with meat

bistec

1 pound

Beef brisket cut into 2-inch pieces

salt

1 tablespoon

Salt

garlic

1 teaspoon

Minced garlic

cilantro

5

Sprigs cilantro

onions

3

Whole green onions*

verdes1

3

Peeled green plantains, halved lengthwise and cut in 1½-inch pieces

yuca

2 pounds

Peeled,yuca, quartered lengthwise and cut in 2-inch dice

potatoes

2 pounds

(About 6) peeled and halved medium potatoes

corn1

2 pounds

(4 Ears) corn on the cob, cut into 1½-inch pieces

arracacha

2 pounds

Peeled arracacha*, quartered lengthwise and cut in 2-inch pieces

cabbage

½ pound

(½ Small head) cabbage, sliced

hogao pachi com

½ cup

Hogao del Pacífico

avocados

3

Avocados, quartered, for serving

white rice

3 cups

White rice, cooked to yield 6 cups, for serving

cilantro

¼ cup

Minced cilantro, for serving

  1. 1 chicken, cut into serving pieces

  2. 1½ pounds beef bones with meat

  3. 1½ pounds pork ribs with meat

  4. 1 pound beef brisket cut into 2-inch pieces

  5. 1 tablespoon salt

  6. 1 teaspoon minced garlic

  7. 5 sprigs cilantro

  8. 3 whole green onions*

  9. 3 peeled green plantains, halved lengthwise and cut in 1½-inch pieces

  10. 2 pounds peeled,yuca, quartered lengthwise and cut in 2-inch dice

  11. 2 pounds (about 6) peeled and halved medium potatoes

  12. 2 pounds (4 ears) corn on the cob, cut into 1½-inch pieces

  13. 2 pounds peeled arracacha*, quartered lengthwise and cut in 2-inch pieces

  14. ½ pound (½ small head) cabbage, sliced</h4>

  15. ½ cup Hogao del Pacífico

  16. 3 avocados, quartered, for serving

  17. 3 cups white rice, cooked to yield 6 cups, for serving

  18. ¼ cup minced cilantro, for serving

Instructions:

  1. In a large stockpot, bring 4½ to 5 quarts of water to a boil. Add the chicken, beef bones, pork ribs, brisket, salt, and garlic. Tie the cilantro sprigs and green onion together like a "bouquet garni" and add. Cover and let simmer for 1 hour and 15 minutes.

    puchero

  2. Remove the chicken, cut into serving pieces, and set it aside. Remove and discard the cilantro and green onions.

    puchero1

  3. Add the green plantains, yuca, and potatoes, and simmer for 10 minutes. Add the corn, arracacha and cabbage, cover and simmer for 20 to 30 minutes. Test to see if the meats, plantains, and yuca are tender. Cook a little longer if not.

    puchero2

  4. Serve each bowl of puchero with a teaspoon of minced cilantro in the center. To each plate add: 1 piece of each of the meats, a couple of yuca and arracacha pieces, a potato half, some plantain pieces, ½ cup of rice, and a piece of avocado.

    puchero3

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If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, Pinterest, Twitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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