Puchero de Mamá

This is a family classic. It’s a type of stew with meat and vegetables. We would have Puchero every Monday growing up because it also gives you a Spanish tortilla for dinner and broth for the rest of the week (I’ll add notes on this). When I moved away at 18, this was the first recipe that I asked my mom for. For me, it tastes like home, and however simple, there are only a few other meals that make me as happy as Puchero. I have to admit that when I was young I was tired of having Puchero so often. But now I haven’t only realized how rich-in-flavor and healthy it is, I also miss it dearly. As I have mentioned regarding family recipes, lots can change depending on availability. So as long as you have the first 5 ingredients, you can replace the rest or change the quantities if preferred.

Ingredients

• Ossobuco or short ribs (at least 1 piece/person)
• 3 carrots (2 whole, 1 grated)
• 1/3 cup chopped parsley
• 1 stalk of celery
• 1 stalk of leek
• 1 bunch of green onions
• 1 whole onion
• 1 tomato
• 1 bell pepper
• 1 potato
• 1 sweet potato (Japanese sweet potato or “batata” preferred)
• 1-2 ears of corn
• 1 small butternut squash or pumpkin
• Salt, dry oregano, pepper, and a bay leaf

Procedure

1. Place meat in a large pot and fill with water to just above halfway. Add grated carrot, parsley, and grated butternut squash/pumpkin. Boil for 1-1.5 hours until meat is tender.
2. Cut the remaining vegetables into large chunks. Add to the pot and boil until tender.
3. Season with salt and spices. Remove the meat and vegetables, saving the broth.
4. Serve vegetables and meat with homemade mayonnaise for dipping.

Additional Tips

Leftover Broth Ideas: Use the broth throughout the week as a base for soups by adding rice, pasta, or your choice of ingredients.

Spanish Tortilla: Use leftover vegetables with eggs, salt, and pepper to make a skillet tortilla.

Vegetable Soup: Blend any remaining vegetables and meat with the broth for a hearty vegetable soup.