Gourmet Spanish Food Jamon, SPanish Cured Ham Paella Supplies Ceramics and Cookware for Kitchen & Table Spanish Winex Gifts New Products Sale Items
Home / Recipes / Main Courses / Andalusian Vegetable Pot

Andalusian Vegetable Pot - Puchero Andaluz de Verduras

While this is best known in the Cádiz area, some version of it is served throughout Andalusia. It is usually made with chard in the winter and green beans in the summer. Just about any other vegetable on hand can be thrown in as well. Unlike the cocidos, no soup is separated out of the berza. Leftover meat and fat, called pringá, is chopped and served in a bread roll, a favorite tapa in Seville.


Makes 6 servings.

Prep Time: 45 min.

Cook Time: 2 1/2 hr.

4 Star Rating
Average Customer Rating: 4 out of 5
based on 1 reviews

Read Reviews   /   Add a Review

Ingredients:

7 oz garbanzo beans (chickpeas), soaked overnight
4 oz salt pork, Jamón Serrano or bacon
8 oz pork
2 quarts water
7 oz white beans or black-eyed peas, soaked overnight
1 lb chard or green beans, chopped
6 oz chorizo
6 oz morcilla (blood sausage)
2 cloves
8 peppercorns
3 garlic cloves
2 tsp salt
2 tsp sweet pimentón
1 lb potatoes, peeled and cut into large chunks about 1 1/2 inches across
1/2 lb pumpkin, peeled and cut into large chunks

Preparation:

If using both the chickpeas and beans, drain and put the chickpeas to cook first with the salt pork, fresh pork, and water. Bring to a boil, skim, then simmer for 30 minutes. Then add the drained beans. Let all simmer for about 1 hour, then add the chard or green beans, and the chorizo and morcilla. In a mortar, crush the cloves and peppercorns with the garlic, salt, and paprika and add to the pan. When the meat and chickpeas are nearly tender, add the potatoes and pumpkin. Cook for another 30 minutes. Cut the pork and sausages into small pieces and serve in soup bowls.


From Traditional Spanish Cooking by Janet Mendel

Discount Coupon

TOOLBOX

  • Add ingredients to my cart
  • Print recipe
  • Email to a Friend

THIS RECIPE FEATURES:

2 Packages of Artisan Cooking Chorizo Sausage by Peregrino
2 Packages of Artisan Cooking Chorizo Sausage by Peregrino
  • Made with Spanish spices & free range pork
  • Mild, semi-cured cooking sausage
  • Delicious grilled or in paella
  • Free range, humanely raised pork
  • U.S. made
Rated 4.5 Stars
$27.95 CZ-50-2
Classic Paella
Order Form for Free Catalog
Email Address:
First Name:
Last Name:
Address 1:
Address 2:
City:
State/Province:
Country:
Zip/Postal Code:

Recipe Reviews for Andalusian Vegetable Pot
Add a Review

Patricia  5 Star Rating
"I think this recipe is so delicious. I tried to be as faithful the recipe as possible, the only ingredient I left out was the pumpkin, otherwise the meat and sausages blended beautifully with the spices in this recipe. Everybody loved it."

Lauren  4 Star Rating
"This soup was extremely delicious. Although some of the ingredients were a bit hard to find (like the blood sausage and the pumpkin, because it's not halloween anymore) the recipe was just as good without them. It says you need to let it soak for an extremely long time, but 30-40 minutes in total does the trick. happy cooking! "