Puchero

Ingredients

• Water (8 cups)
• Olive oil (3 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Paprika (1 tablespoon)
• Bay leaves (2)
• Garlic (4 cloves, minced)
• Onion (1 large, chopped)
• Garbanzo beans (1 cup, soaked overnight and drained)
• Cabbage (2 cups, chopped)
• Green beans (1 cup, trimmed and cut into pieces)
• Carrots (2, sliced)
• Potatoes (2 large, peeled and cubed)
• Chorizo sausage (1 cup, sliced)
• Pork ribs (1 pound)
• Chicken thighs (1 pound, bone-in, skin-on)
• Beef shank (1 pound)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.
3. Incorporate the beef shank, chicken thighs, and pork ribs into the pot. Season generously with salt, pepper, and paprika. Brown the meats on all sides for about 5-7 minutes.
4. Pour in the water and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1 hour, allowing the flavors to meld.
5. After an hour, add the chorizo sausage, potatoes, sliced carrots, and garbanzo beans. Simmer for an additional 30 minutes.
6. Finally, stir in the green beans and chopped cabbage, simmering for an additional 15 minutes, or until all vegetables are tender.
7. Remove the bay leaves before serving. Adjust seasoning to taste.
8. Serve the puchero hot, accompanied by some crusty bread for dipping.