INGREDIENTS
- – Osobuco 1 kg.
- – Water c/n.
- – Celery 2 items.
- – Onion 2 items.
- – Bell pepper 1 unit.
- – Potato 3 items.
- – Potatoes 3 pcs.
- – Chard 6 leaves.
- – Even 200 g.
- – Pumpkin ½ unit.
- – Salt and pepper.
- – Cumin.
- – Peppers.
Discover ways to put together a traditional PUCHERO SANTIAGUEÑO DE ANCHI, unique from the Northwest of our nation, with many greens, osso buco and a spectacular taste!
PROCEDURE:
1. In a big pot and half full water, boil with the 200 g of anchi, 10 minutes.
2. Add the osso buco stew, then the greens, celery chard, and the candy potatoes, potatoes and sliced pumpkin.
3. We test that they don’t overcook and add salt, paprika, and cumin.
