Puchero Canario - Canarian Stew

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 500g (1.1 lb) chicken thighs, bone-in 500g (1.1 lb) chicken thighs, bone-in
• 200g (7 oz) chorizo sausage, sliced 200g (7 oz) chorizo sausage, sliced
• 200g (7 oz) morcilla sausage (blood sausage), sliced 200g (7 oz) morcilla sausage (blood sausage), sliced
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1/4 small cabbage, shredded 1/4 small cabbage, shredded
• 200g (7 oz) pumpkin, peeled and diced 200g (7 oz) pumpkin, peeled and diced
• 1 cup cooked chickpeas 1 cup cooked chickpeas
• 1/2 cup dried lentils 1/2 cup dried lentils
• 1 onion, chopped 1 onion, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the beef, pork, and chicken to the pot, and brown the meats on all sides.
3. 3.
   Stir in the sliced chorizo and morcilla, and cook for a few minutes to release their flavors.
4. 4.
   Add the diced potatoes, sliced carrots, shredded cabbage, and diced pumpkin to the pot. Mix well.
5. 5.
   Pour enough water into the pot to cover all the ingredients. Add the bay leaves, paprika, cumin, salt, and pepper. Stir to combine.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the meats are tender and the flavors have melded together.
7. 7.
   Add the cooked chickpeas and dried lentils to the pot. Continue simmering for an additional 30 minutes, or until the lentils are cooked through.
8. 8.
   Adjust the seasoning if needed. Remove the bay leaves before serving.
9. 9.
   Serve the Puchero Canario hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Chorizo — Choose a good quality chorizo for the best flavor. If you prefer a milder taste, you can opt for a sweet chorizo instead of a spicy one.
• Morcilla — If you cannot find morcilla sausage, you can substitute it with black pudding or omit it altogether.
• Lentils — Rinse the dried lentils thoroughly before adding them to the stew to remove any impurities.

Tips & Tricks

• For an extra depth of flavor, you can add a splash of red wine to the stew during the cooking process.
• If you prefer a thicker broth, you can mash some of the cooked potatoes and vegetables with a fork before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop and intensify over time, making it even more delicious the next day.
• Serve the Puchero Canario with crusty bread to soak up the flavorful broth.
• Feel free to customize the stew by adding other vegetables such as green beans or zucchini.

Serving advice

Puchero Canario is best served hot in deep bowls. Make sure to include a generous portion of meats, vegetables, and legumes in each serving. Sprinkle some fresh chopped parsley on top for a pop of color and added freshness. Serve with crusty bread on the side to complete the meal.

Presentation advice

To enhance the presentation of Puchero Canario, arrange the meats, vegetables, and legumes in an appealing manner in the bowl. Drizzle a little extra virgin olive oil on top for a glossy finish. You can also sprinkle some paprika or cumin powder for an extra touch of color and flavor.