Puchero in Andalusian
Pochero (puchero) – Spanish thick hot pea soup, originally belonging to the cuisines of Andalusia and the Canary Islands, has spread also in the traditional cuisines of Argentina, Uruguay, Colombia, the Philippines, in short, in Spanish-speaking countries. Puchero Andalusian style prepared as a first course. Puchero in the Canary variant is closer to roast. This Spanish pea soup is cooked by a special culinary recipe with dumplings of pork and lard. In Spanish puchero is the pot or the pot used for cooking this dish. Peas harvested in the evening to he gone soft for the night. The vegetables are roasted, as meat, sausage-and-balls, ham and bacon together make the broth is quite fatty and rich.