Entree: Argentina – Puchero de Cerdo (Argentine pork puchero (meat-and-vegetable stew))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Total 2 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 lb (1.8 kg) pork shoulder, bone-in preferred, whole
- 4 medium tomatoes, approx. 1.5 lb (680 g) total, halved or quartered
- 1 large white onion, approx. 12 oz (340 g), peeled and halved
- 8 cloves garlic, approx. 0.85 oz (24 g), left whole and crushed slightly
- 4 medium carrots, approx. 12 oz (340 g), peeled and left whole or halved
- 4 stalks celery, approx. 6 oz (170 g), left whole or halved

Show original ingredient measurements

- 4 lb (1.8 kg) pork shoulder, bone-in preferred, whole
- 4 medium tomatoes, approx. 1.5 lb (680 g) total, halved or quartered
- 1 large white onion, approx. 12 oz (340 g), peeled and halved
- 8 cloves garlic, approx. 24 g, left whole and crushed slightly
- 4 medium carrots, approx. 12 oz (340 g), peeled and left whole or halved
- 4 stalks celery, approx. 6 oz (170 g), left whole or halved

Instructions

1. Place the whole pork shoulder in a large stockpot and add the halved onion, whole crushed garlic, halved tomatoes, carrots and celery around the meat.
2. Bring the pot to a gentle simmer over medium heat, skimming any foam that rises, then reduce to low heat.
3. Cover partially and simmer gently until the pork is very tender and vegetables are cooked through and fragrant, about 2 to 3 hours depending on size.
4. Carefully remove the pork and let rest briefly, then slice or pull apart; arrange portions of meat with the cooked vegetables and spoon some of the cooking juices over them to serve.