Comments on: Puchero/Cocido

By: JOSE MIGUEL C. ABAD

JOSE MIGUEL C. ABAD — Fri, 25 Jul 2008 03:40:31 +0000

Beef shanks, pork belly, native chicken, el rey chorizo de bilbao are usually the main ingredients of our puchero. But I have tried adding beef tripes and intestines tastes better.

By: anson

anson — Fri, 30 Dec 2005 08:21:49 +0000

oops for those of you who don’t read Spanish. Ropa Vieja means “Old Clothes”.

By: Marketman

Marketman — Thu, 29 Dec 2005 13:25:43 +0000

Amalfi_boy, sorry, I have never actually eaten this in a restaurant, perhaps other readers can suggest a place? anson, thanks for that trivia, I wondered where the name was from… Hchie, just learned that bi-as equals beef shank… Elna I hope your puchero worked out… kulasa, ever wonder why those cans of chorizo el rey are SO HUMONGOUS? I always have to buy the chorizo by the single piece… Gigi, you are a glutton for fat and all its incarnations!!!

By: amalfi_boy

amalfi_boy — Wed, 28 Dec 2005 23:47:12 +0000

Your puchero makes my mouth water. I love the de-constucted version, which is similar, imho, to a salad nicoise where you separated the major ingredients upon seving.

Other than going to your house and forcing you at gunpoint to prepare and serve this dish, can you recommend a local restaurant that serves a good version of this dish?

Thanks.

By: anson

anson — Wed, 28 Dec 2005 09:21:31 +0000

Here is a little trivia about ropa vieja. Left overs were called “ropa vieja” because it was laundry day. Since the mother or the wife was occupied with doing the laundry, the family has to content themselves to a meal of left overs or a stew made from left overs.

By: Hchie

Hchie — Wed, 28 Dec 2005 00:22:37 +0000

Nilagang Bi-as is what we call our version of Puchero. It is served in my mom’s house almost every Sunday and it really is comfort food for us. Everytime any of the family comes to visit, my mom always asks what special food we want and this is it. Although we make it in our respective homes, her’s just seems to come out much better. Mom’s is a much simpler version wherein the beef shank is boiled in onions and peppercorns till tender and have saging na saba and cabbage added in later. We serve it with an eggplant ensalada and Patis Tanza (a really aromatic and flavourful shrimp sauce made in my mom’s hometown).

By: Elna Smith

Elna Smith — Tue, 27 Dec 2005 18:29:46 +0000

Oh, I love puchero and always wanted to cook it on my own but just never got around to actually doing it. My yaya Ason makes them a lot back in the Phils but I haven’t really learned it myself. Your recipe seems easy and will give it a try tomorrow – will be good for this freezing cold London weather. Thanks for posting this recipe MM. Hope you had a great christmas!

By: Mrs. Marketman

Mrs. Marketman — Tue, 27 Dec 2005 17:40:21 +0000

One of the things I remember looking forward to after a Sunday cocido feast was the promise of leftovers the next day. Called “ropa vieja” or literally “old clothes,” we cut up all the remaining meat and vegetables and mixed them together with the tomato sauce and the broth on the side. It seemed like all the flavors melded together and with crusty bread, we sopped up every single morsel and wiped our plates clean. Yummm. Truly memorable and delicious comfort food.

By: kulasa

kulasa — Tue, 27 Dec 2005 13:15:48 +0000

Merry Christmas MM. Your pochero/cocido look very much like my mom and grandma makes! The soup, vegetables, and meat are all served separately. I recall posting how we had cocido at our house sometime back.

This brings back memories of all those Sunday lunches we had when my parents were still alive. I don’t know, but serving cocido in other than lunch and other than a Sunday doesn’t make it seem as tasty as it should be.

Sometimes, instead of meat, we’d use chicken. For chorizo, it had to be Marca El Rey or my dad would go ballistic.

By: Gigi

Gigi — Tue, 27 Dec 2005 10:12:46 +0000

Merry Christmas, Marketman! I love the eggplant side dish! Really good with pochero indeed. I use the beef brisket cut for nilaga and pochero. It’s fatty but heck, it’s flavorful. I personally trim off the fat. I just like how succulent the meat is.