PUCHERO, a 'peasant' chicken, pork & cabbage stew. Frugal, Boosts immune system

Fight off the effects of the Big Freeze; boost the immune system with a wallet-friendly Spanish 'peasant' stew  
                                                                  

Puchero: Spanish peasant stew with pork, chicken, bacon & veg
'This was so welcome after January; the cabbage was unusual but added great texture and flavour and the first hints of delicate bacony saltiness made me stop in my tracks.'   Tester: retired journalist

This vitamin and protein-rich stew helps build up the immune system.  Don't be afraid of hearty food after the Big Freeze.  It's time to to recoup and build up strength before the second Big Chill, in a couple of weeks.

As well as plenty of comforting vegetables including -- unusually-- cabbage, puchero contains pork, chicken and sometimes bacon.  Soup bones (ask your butcher or check supermarket shelves) make a rich broth and enhance germ-fighting capacity.  Traditionally, the final product is served with chickpeas.

Puchero peasant stew
with toppings & flatbread

The frugality comes in the way puchero is served. The not-insubstantial amount of meat serves two  purposes.  A little of the meat can be shredded and added to the broth with the vegetables.  The rest can be frozen and used in pies, sandwiches or noodle soups.  Chickpeas are optional, with or without the meat.  

All in all, a dish with many personalities.

Start this dish the day or morning before serving.


Cost: from £3.50 upwards, depending on the amount of meat and bones
Feeds: 4-5

Ingred:
  2 chicken legs or 7-8 chicken wings
  3-6 oz/85-170gm pork fillet + bones if possible
  3-6 slices back bacon, fat removed or 1 3/4-3 1/2oz/50-100g ham hock
  4-5 stalks washed peeled celery
  3 med carrots
  2/3 mug swede or celeriac or butternut squash in large dice
  1 leek
  2 tbsp white wine vinegar

  2 potatoes

  1/2 green cabbage, in 6 wedges, still attached at the bottom

  cooked or tinned chickpeas (opt)

Method:

1. Place all ingred except potatoes & cabbage in large stock pot
2. Add enough water to cover by 2 in/4 cm 
3. add 2 tbsp white wine vinegar
4. Bring to the boil; reduce heat to low bubble; remove scum as it rises 
5. When liquid is clear, cover & cook 1 hour 15 mins
6. Take off heat
7. Set meat aside
8. Strain veg from broth; keep back root vegetables
9. Cool broth; refrigerate overnight or until fat solidifies & can be removed
10. Return broth to pan; bring to boil; reduce heat to med
11. Add potatoes in chunks and chickpeas if using; cook 20-30 min
12. Add cabbage; simmer 20 mins until cooked but still with some bite  
13. Return meat and other veg to puchero 
14. Serve in large bowls with Sunblush Tomato Flatbread

Tips:
If low-fat pork fillet is beyond the budget use pork shoulder but remove all fat 

For more healthy soups & casseroles go to Nav Bar: Recipes 

(Questions & comments, pls email  b67goingon50@yahoo.co.uk )

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.