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Puchero and Corn Bread

Cooks' Note

Though the meat and chickpea stew known as puchero is widely popular in Spain’s Andalusia region and across Spanish-speaking South America, my particular version is inspired by the flavors in the rich Brazilian dish feijoada, a pork and black bean soup whose origins can be traced back to the arrival of African slaves on South American shores.

This dish is labor intensive and demands constant attention. However, few dishes will please a crowd more than Puchero and Corn Bread. This stew will serve 10 or more people. If you have more guests, simply add more ingredients—1 more pound of brisket and 1 more pound of frozen corn kernels and 4 more carrots.

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