 | This article needs additional citations for verification. (March 2011) |
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| Course | Main course |
|---|---|
| Place of origin | Spain |
| Main ingredients | Varies by region |
Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina,[1] Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The Spanish word "puchero" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.[2]
The dish is essentially equivalent to the cocido of Spain but lacks colorants (such as paprika) and uses local ingredients which vary from one region to another. In Spain, chickpeas are widely used. Puchero, cocido, and the sancocho eaten in Colombia, Ecuador, República Dominicana, Venezuela, and Puerto Rico are essentially similar dishes.
- ^ "Sabores argentinos: el puchero" (in Spanish). April 20, 2010. Archived from the original on April 29, 2012. Retrieved 2011-03-07.
- ^ Real Academia Española (2019). "puchero". Diccionario de la lengua española (in Spanish).