Puchero Canario

Summary

Ingredients

• 500 g beef soup meat
• 300 g pork, off the shoulder
• 200 g chickpeas, soaked overniht
• 2 clove (s)
• 0.25 teaspoon ¼ ground cumin
• 1 large onion (s)
• 2 tomato (s)
• 300 g potato (s), waxy
• 300 g sweet potato (s), (if available)
• 300 g Hokkaido pumpkin (se)
• 2 ears corn
• 2 zucchini
• 2 carrot (s)
• 500 g white cabbae
• 2 pear (s)
• 250 g beans, reen
• 1 bulb garlic
• 3 small sausages (chorizos)
• Paprika sausage
• salt
• some saffron

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Instructions

1. Cover the peas and the meat of the soup with water and cook over a medium heat for 30 minutes, skimming them off. Add the pork, spices and 1 teaspoon salt. Cover and cook over low heat for another 35 minutes.
2. Dice the onion, peel and dice the tomatoes.
3. Peel and halve both types of potatoes. Cut the corn on the cob four times. Peel the carrots, clean the zucchini and cabbage and cut into large pieces, as well as the pumpkin. Peel and halve the pears and remove the casing. Clean the beans and cut into pieces. In another saucepan, sauté the onion cubes in oil until translucent, add the whole garlic bulb and vegetables, sauté.
4. Pour in the stock from the casserole until the vegetables are just covered, then cook for 35 minutes. Add the sausages to the meat, cover and simmer for another 35 minutes. Cut the meat into portions. Season the vegetables with salt and remove from the broth. Arrange the meat, sausages, vegetables and chickpeas on a large flat bowl. Pour some of the vegetable stock over it. Season the meat stock with salt and chopped mint, serve separately in a soup bowl.

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