Puchero [SEP] country of origin
Puchero
Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The name comes from the Spanish word ""puchero"" which means "stewpot".
The dish is essentially equivalent to the "cocido" of Spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. In Spain
and puchero. Accepting corn as a staple, the Spanish created today's enchiladas, quesadillas and gorditas. They also adopted pre-Hispanic tamales, but these were significantly altered with the addition of large quantities of lard. Tonalá is said to be the origin of pozole, and it is claimed that the local Tonaltecas originally prepared it with human flesh as religious rite.
Classic dishes for the area include local versions of pozole, sopitos, menudo, guacamole, cuachala, birria, pollo a la valenciana and tortas ahogadas.