Puchero Boyacense (Boyacá-Style Stew)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
60 minutes
Number of servings
8
Difficulty
Medium
Ingredients
9
cup(s) water
1
kg chicken pieces, cut into portions
500
gr pork loin, cut into pieces
500
gr meaty bacon, cut into pieces
1
kg year-old potatoes, peeled, chopped and cut
750
gr yuca, peeled and cut
2
piece(s) green plantains, peeled and cut
1
piece(s) ripe plantain, peeled and cut
250
gr ahuyama (squash), unpeeled cut into pieces
6
piece(s) tender corn cobs, peeled and cut into portions
1
piece(s) tender cabbage, cut into portions
1 1/2
cup(s) hogao (Colombian tomato-onion sauce) [see p. 401]
pinch salt, pepper and cumin to taste
Directions
- Put the water to boil and cook the chicken, pork loin, green plantains and corn cobs for 15 minutes; meanwhile fry the bacon and longaniza separately in their own fat, and add to the broth with the potatoes, ripe plantain, cabbage; 10 minutes later add the yuca, ahuyama, salt, pepper, cumin and ½ cup of hogao; let conserve over low heat for 25 or 30 minutes; (everything should be tender).
- Serve the broth separately and the rest of the ingredients together bathed with hot hogao.
- Sobrebarriga al horno CundinamarCa