First of all, great news: Paleo Takeout is now available for pre-order! Alright, back to the food.
Puchero is a popular stew in many Spanish-speaking countries (the word puchero means “stewpot” in Spanish). There are many variations to this dish, but I was especially drawn to the version that comes from the Río de la Plata region, where Argentina and Uruguay share a border. One dish from this area in particular is called Puchero Criollo, indicating it is of Creole origin. That led me to read up a bit on Creole history, and that settled it – this was the dish I wanted to share with you folks.
The term “Creole” generally refers to cultures of mixed European and native heritage. The most popular use of the term in the US is Louisiana Creole, indicating those descended from French or Spanish colonists prior to the Louisiana purchase. In terms of this stew, Puchero Criollo refers to a dish that is inspired by its Spanish heritage but uses items native to the Río de la Plata region; in this case, beef (primarily osso buco) is the common protein used in this dish since cattle are plentiful in the region. To have a little fun with the dish, I added a few staples of Louisiana Creole cuisine to the stew, like Creole seasoning and some andouille sausage.
In keeping with the tradition I started a while back, I’ve included Instant Pot electric pressure cooker instructions for this dish, to cut down on the cooking time. stovetop instructions are also included.