Putxero (from Valencian Catalan 'puchero', meaning 'pot') is the Valencian version of the Spanish cocido. Like cocido madrileño, it's served in two stages: broth first, solids second. The Valencian version includes pilota (a meatball), blood sausage, and local vegetables.
A bowl of clear, golden, intensely savory broth — made from three meats and hours of simmering. Then a platter of tender meats, blood sausage, vegetables, and chickpeas. The broth is drunk first; the solids eaten after with alioli. Two courses from one pot.
The long simmering (90+ min) extracts collagen from the beef bones (thickening the broth), myoglobin from the meat (deepening the color and flavor), and gelatin from the chicken. The blood sausage adds iron and a distinctive dark color to the broth.
Variations
Some add pilota (meatball); the vegetable mix varies; the broth is sometimes used for fideuà the next day.
On the Palate
Where Putxero Valenciano sits in the Spanish flavor cloud
Ingredients
Serves 6
How it's made
6 steps · 1 hour active + 1 hour 30 min waiting
- 15 min
Cover beef bone, chicken, pork ribs with cold water; bring to boil; skim.
Watch outSkim off the grey foam as it rises to the first boil — leave it in and the broth turns cloudy and muddy instead of clear.
- 25 min
Add soaked chickpeas, whole onion, carrot, turnip.
- 390 min
Simmer 90 min.
Watch outHold it at a bare, lazy simmer for the full hour and a half — a rolling boil emulsifies the fat and clouds the broth.
- 420 min
Add blood sausage and pilota (meatball) in last 20 min.
- 52 min
Strain broth; serve as first course.
- 61 min
Serve meats and vegetables as second course with alioli.
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