Uruguayan pucheros can be made with different ingredients and following
different procedures, although all of them have the same base: vegetables
and meat cooked in water. The vegetables can vary, and different pieces
of meat can be used, sometimes also chorizos, bacon, or pork meat
as well. Besides this, different cooks might use different spices.
This recipe is ideal for very cold days and for eating with family
Cooking puchero with meat
A recipe to try
For this puchero recipe you would need (the amounts are up to the cook, they depend on how many portions are desired): potatoes, sweet potatoes, corn, squash, spinach, carrots, onions, leek, meat (the one you prefer, but the pieces should be no more than 1 cm thick and about 10 of length), chorizos, and salt.
How to prepare this puchero?: You will need a large saucepan, the larger the better. Boil water (filling about 2/3 of the saucepan with it) with salt. Then add the meat and the chorizos in it and cook for about 15 minutes. Then add the carrots (pealed and in halves), the onions (cut in small pieces) and the leek (cut in small pieces). Let this cook for about 10 more minutes, and then add the corn (pealed and cut in three parts) and the squash (cut in pieces). Let this cook for about 5 minutes and then add the spinach, the potatoes (pealed and in halves if they are big) and the sweet potatoes (pealed and in halves). Cook until the sweet potatoes are ready. When is ready, put the veggies in a large serving dish (adding some oil over them) and the meat and chorizos in other. Use the water where you cooked the puchero for a soup.