-
Puchero is a type of stew
originally from Spain,
prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú,
south of Brazil, the Philippines, and...
- Pringá is
usually part of
other dishes, most
often added to
chickpea puchero,
eaten either after the
liquid is
taken as soup, or with the liquid. Ropa...
- paella), and
fabada (Asturian bean stew). All of the
guisos and
traditional pucheros (stews) are also of
Spanish origin.
Uruguayan preparations of fish, such...
- stew Pot-au-feu, a
simple French beef stew Pozole, a
Mexican stew or soup
Puchero, a stew from Andalusia, Spain, also
common in
South America and the Philippines...
- ingredients,
balbacua has
sometimes been
described as
being a
cross between puchero and kare-kare dishes.
Balbacua is
typically served with
white rice or with...
-
prepared like
guiso are frangollo, ragout, locro, tripe, ossobuco, and
puchero. More
common guisos begin with a meat base. Said meat can be beef, pork...
-
Pottage Potée
Powsowdie Pozole Prawn soup Prežganka
Psarosoupa Bourdeto Puchero Purée
Mongole Qovurma Ragout fin R****olnik
Rawon Ribollita Rosół Sagamite...
- García,
Teresa (15
November 2016). "Date un homenaje: los
cinco guisos de
puchero más calóricos". El País (in Spanish). ISSN 1134-6582.
Archived from the...
- the meat pot [a
reference to the
French pot-au-feu]
among us, and the
puchero in Spain."
There is also a
receipt for a
purchase by the
Imperial Household...
-
Pottage Potée
Powsowdie Pozole Prawn soup Prežganka
Psarosoupa Bourdeto Puchero Purée
Mongole Qovurma Ragout fin R****olnik
Rawon Ribollita Rosół Sagamite...
