Argentine pot recipe in 6 steps

In this program ... Paulina gets telluric. How about Paulina's friends, here Nicola. We welcome the fresh with the national dish of the Pantufleros: the classic Argentine pot.

The video looks very clear in the explanation of the pot of pot. Also read down the clarifications of Paulina. In addition Paulina sings us and listened for the first time the doctor's voice, insulting our star.

Enjoy it!

Nicola Garupa
producer

About Puchero's recipe

Here Paulina, girl. Nice climate to learn to make a pot, right? Here I leave the recipe and, as I clarify in the video, the Argentine pot is much more complete than what they see in the video. I made a simple tail pot since at home we are few. The vegetables are complete but the pot usually carries several types of meat that can be chicken, Osobuco, sausage, etc.

The only secret of a pot of a pot is calculate well the time that each ingredient takes, so that everyone ends up cooked at the same time. That is, putting them "in a staircase", according to their cooking time. In my case, I threw the potatoes together with the pumpkin but if you want a more precise cooking you can throw the pumpkin 10 minutes later.

Ingredients

For 3-4 people

• 1kg. of tail
• 2 potatoes
• 1 big sweet potato
• 1/2 Pumpkin
• 1 corn
• 1 piece of pumpkin
• 1 onion
• 1 celery stem
• 1 leek
• 1 parsley tied
• Salt and pepper
• Olive oil

How to make Argentine pot in 6 steps

That's how easy it is

1. Boil the biggest pot that you have with water. 
2. When it is about to boil, add the meat. Boil about 15 minutes, with the uncovered pot.
3. Remove the fat you see on the surface. As I explain in the video, this step can be ignored, but, above all, if you wear chicken or sausage, it is advisable to misery meat.
4. Once the flesh is misleading, we add a tied with the leek, the parsley and the celery (tied with a piolin, to be able to get them completely), the carrots and the corn, cut into large pieces and the onion, cut to the medium. We let this boil for half an hour. Careful! It leaves half an hour because the meat I use in this case is a tail, which is done quickly. The idea of potting meat is that it is well cooked, almost getting rid, so if you use another meat, like Osobuco, the ideal is to leave it longer.
5. Once the half hour has passed, we add the rest of the vegetables: pumpkin, pumpkin, potatoes and sweet potatoes. All cut into very large pieces. We salt and pepper. Let cook until the potato is ready. That will be time to get it out.
6. To serve the pot, we discard the tied of leek, celery and parsley, and we are placing all the ingredients without broth in a source. We add a little more salt and pepper if necessary and a good stream of olive oil. What remains in the pot is a delicious pot of pot that can be eaten alone, in noodles or incorporate other preparations.

And here my Argentine pot

The winter band, happy