Gaúcho Puchero (Hearty Chickpea & Pork Stew)

• •500 g Dried chickpeas (soaked overnight, then drained and skins rubbed off)
• •2 pieces Calabresa sausages (sliced into rounds or half-moons)
• •8 pieces Smoked pork ribs
• •80 g Bacon (chopped)
• •400 g Pork tenderloin (cut into 1-inch cubes)
• •3 pieces Potatoes (large, peeled and cubed)
• •1 piece Large onion (chopped)
• •5 pieces Garlic cloves (minced)
• •1 piece Leek (sliced)
• •2 pieces Tomatoes (peeled, seeded, and diced)
• •1 piece Small carrot (grated)
• •2 pieces Bay leaves
• •1 piece Red chili pepper (dedo-de-moça) (seeded and chopped (or to taste))
• •to taste Fresh parsley (chopped, for garnish)
• •to taste Salt
• •to taste Freshly ground black pepper
• •as needed cup Water (for pressure cooker)

Instructions

1. 1

   **Prepare Chickpeas**: Ensure chickpeas have been soaked in water overnight. Drain them thoroughly and gently rub them between your hands to remove most of the skins. Discard the skins.

2. 2

   **Pressure Cook Ribs**: Place the smoked pork ribs in a pressure cooker with enough water to cover them and one bay leaf. Cook for 10 minutes once the pressure valve reaches pressure. Carefully release the pressure, remove the ribs, and set them aside. **Crucially, save all the cooking liquid**.

3. 3

   **Render Bacon & Brown Sausage**: In a large, heavy-bottomed pot or Dutch oven, fry the chopped bacon over medium heat until crispy and the fat has rendered. Add the sliced Calabresa sausages and fry until they develop a nice golden-brown crust. Remove both the bacon and sausages from the pot and set them aside, leaving the flavorful rendered fat in the pot.

4. 4

   **Create Sofrito**: Using the fat remaining in the pot, add the chopped onion, minced garlic, sliced leek, chopped red chili pepper, diced tomatoes, and grated carrot. Sauté over medium heat, stirring occasionally, until the vegetables soften and become fragrant, about 8-10 minutes. Season with salt and freshly ground black pepper.

5. 5

   **Build the Stew Base**: Add the prepped chickpeas to the pot with the sofrito. Pour in the reserved rib-cooking water (adding more hot water if needed to generously cover the chickpeas). Return the rendered bacon and Calabresa sausages to the pot, add the second bay leaf, and bring the mixture to a boil.

6. 6

   **Sear Pork Tenderloin**: While the stew is heating, in a separate skillet, quickly sear the cubed pork tenderloin with a pinch of salt and pepper over high heat until browned on all sides. It doesn't need to be cooked through, just nicely colored. Incorporate the seared tenderloin into the main stew pot.

7. 7

   **Slow Simmer**: Reduce the heat to low, cover the pot partially, and let the stew simmer gently. Continue cooking until the broth has thickened to your desired consistency and the chickpeas are buttery soft. This will take approximately 45-60 minutes.

8. 8

   **Add Potatoes & Finish**: During the last 15-20 minutes of the simmering time (from step 7), add the cubed potatoes to the stew. Continue to simmer until the potatoes are tender but still hold their shape.

9. 9

   **Serve**: Remove the bay leaves. Garnish generously with fresh chopped parsley. Serve the Gaúcho Puchero hot, traditionally over white rice, or as a stand-alone hearty stew.

Chef's Tips

• 💡Puchero often tastes even better the next day! The flavors deepen as it sits, making it a perfect make-ahead meal for entertaining or meal prepping.
• 💡For extra richness, you can add a smoked ham hock to the pressure cooker with the ribs.