Puchero Santafereño (Colombian Beef, Chicken and Pork Stew)

by Erica Dinho on March 6, 2013

This post is also available in Spanish

Puchero Santafereno (Colombian Beef, Chicken and Pork Stew)

Today I am sharing another classic Colombian recipe with you, a hearty dish named Puchero Santafereño. This dish is named after Santa Fé de Bogotá, the capital of Colombia.

Puchero is a dish that originated in Spain, as is the case with many other Colombian dishes. When the conquistadors came to Colombia from Spain, they brought their food with them, and we adapted them over the years to fit our culture. This dish is not your every day meal, it is a feast on a plate and it is wonderful to share with the whole family on weekends.

Puchero Santafereño is a hearty and filling stew that usually includes beef, chicken, pork, plantain, yuca, potatoes, corn, chorizo, and cabbage. It is served with hogao, white rice and avocado slices. This is a one pot cooked dish, but at serving time, the broth is served first, and the vegetables and meats are served on a large plate drizzled with hogao.

Try Puchero Santafereño and enjoy traditional and authentic Colombian food on your dining table! Buen provecho!

Puchero Bogotano

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Ingredients

(About 6 to 8 servings)

  • 3 ears fresh corn, cut into 3 pieces
  • 12 cups of water or more if needed
  • 1 cup of aliños sauce
  • 1 big whole chicken
  • 1 pound of beef, cut into pieces
  • 1 pound of pork meat or ribs, cut into pieces
  • 6 chorizos
  • Salt and pepper
  • 3 green plantains, peeled and cut crosswise into pieces
  • 6 medium white potatoes, peeled and cut in half
  • 2 pounds frozen yuca cut into big pieces
  • 1/2 small cabbage, cut into pieces
  • 1/3 cup chopped fresh cilantro
  • 1 cup of hogao
  • 1/2 teaspoon ground cumin
  • Salt and pepper

Puchero Santafereno

Directions

  1. In a large pot, place the beef, pork, chicken, corn, aliños, salt and pepper. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 40 minutes.
  2. Add the chorizos, potatoes, plantain, yuca, and cabbage. Continue cooking for 30 more minutes or until the vegetables are fork tender. Stir in the cilantro.
  3. Taste and adjust the seasoning. Serve the broth in small bowls and garnish with fresh cilantro.
  4. Place the rest of the ingredients on individual plates dividing the chicken, meats and vegetables evenly, then top with hogao and serve with white rice and avocado on the side.
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{ 7 comments… read them below or add one }

1 Belinda @zomppa March 6, 2013 at 12:11 PM

Ooooooo – so tasty!! So flavorful and full of depth!

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2 Heather @girlichef March 6, 2013 at 2:08 PM

This is definitely some feast food – what an amazing dish!

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3 Amy Tong March 6, 2013 at 5:56 PM

I don’t think i’ve ever tried a Puchero Santafereño before! What am I missing out!? I know I’m going to love this hearty dish, sounds so delicious!

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4 rebecca March 7, 2013 at 11:20 AM

look tasty and love the avocado and rice, with the soup great meal

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5 Angie@Angie's Recipes March 7, 2013 at 2:38 PM

A hearty and delicious meal! I love corn and acovado!

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6 Chris March 10, 2013 at 8:36 AM

That reminds me sort of a Texas BBQ with the beef and sausage in there, plus the fact that it is all mixed together. It sounds great.

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7 Norma-Platanos, Mangoes and Me! March 11, 2013 at 10:30 AM

Have not had this in years…lovely pics

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