Eat "Puchero" or "Potaje" at home with a Trianera

Eat "Puchero" and "Pringá" or "Potaje" at home with a Trianera

Puchero or Potaje are two of the most typical house meal in Sevilla the hole year, but not in summer. It can be straight drank in mugs as a consommé known as "caldo de puchero". The meat left-overs, called "Pringá", is usually served separately as a main dish, and the remnants used for subsequent dishes as croquettes or "montaditos de pringá". Potaje de garbanzos is a Chickpea Stew, the most popular sevillano home made Stew.

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