2 hrs 50 mins
2 hrs 30 mins
Member #610488's Note:
This recipe is from the book, "Secrets of Colombian Cooking", by Patricia McCausland-Gallo.
My Private Note
Units: US | Metric
- 29.58 ml olive oil
- 177.44 ml scallion, thinly sliced plus 3 whole
- 118.29 ml tomato, peeled chopped
- 16.01 ml kosher salt, plus more to taste
- 1.23 ml fresh ground black pepper, plus more to taste
- 1.23 ml ground cumin
- 1.23 ml saffron
- 3 garlic cloves, roughly chopped
- 88.74 ml cilantro, minced plus 5 sprigs
- 680.38 g pork spareribs, cut into riblets
- 453.59 g beef brisket, cut into 2 inch cubes
- 1814.36 g chicken
- 907.18 g cassava, peeled and cut into 2 inch pieces
- 907.18 g medium potatoes, peeled quartered
- 1 head small cabbage, thinly sliced
- 3 avocados, peeled pitted quartered for serving
- cooked white rice, for serving
- 1Heat oil in an 8 inch skillet over medium heat. Add sliced scallions, tomatoes, 1/4 tsp salt, pepper, cumin, saffron, and 2 cloves garlic.
- 2Cook, stirring often, until soft (5 minutes). Add 2 tbsp cilantro, reduce heat to low, and cook, stirring occasionally (20 minutes). Transfer to a small bowl and set aside.
- 3Place remaining salt and garlic, whole scallions and cilantro sprigs, spareribs, brisket, and chicken in a 12 qt pot and cover with water by 1 inch. Bring to a boil, reduce heat to medium-low, and cook until chicken is cooked through (1 hour and 15 minutes).
- 4Remove chicken and cut into 10 serving pieces. Discard skin and carcass. Place chicken on a plate, cover, and set aside.
- 5Add cassava and potatoes to pot and cook for 10 minutes. Add cabbage, cover loosely, and cook until vegetables are tender (20-25 minutes).
- 6Add chicken back to pot, stir in reserved scallion-tomato sauce mixture and season with salt and pepper. Return to just under a rolling boil (5 minutes).
- 7Ladle stew into large serving bowls and sprinkle with remaining minced cilantro. Serve with avocado and rice on the side.
- 8NOTE: To break down cassava for cooking, begin by cutting off the tapered ends to reveal where the cordon begins, then divide the root into manageable lengths, approximately the size of a large russet potato.
- 9Stand the segments up on their flat ends and, using a large chef's knife, cut away the peel of the cassava in strips, rotating the cylinder as you go until it's completely peeled.
- 10Halve the cassava cylinder lengthwise to expose the core. Continue cutting the cassava lengthwise into wedges, making sure to cut through the core.
- 11Using your knife, slice off the inner corner of each wedge to remove the woody flesh and discard. Now that the cordon is removed, it's safe to cook the cassava like any other vegetable, whether you choose to boil, saute, fry, or roast it.
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Nutritional Facts for Colombian Puchero Soup
Serving Size: 1 (504 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1252.4
- Calories from Fat 659
- Total Fat 73.2 g
- Saturated Fat 19.8 g
- Cholesterol 273.4 mg
- Sodium 1258.3 mg
- Total Carbohydrate 74.3 g
- Dietary Fiber 11.4 g
- Sugars 5.6 g
- Protein 73.5 g