Márcio's Puchero — Hearty Meat and Chickpea Stew

Name: Márcio's Puchero — Hearty Meat and Chickpea Stew
Prep time: 180 min
Total time: 180 min
Yield: 12 servings
Cuisine: Ibérique
Ingredients: 500 g (17.5 oz) dried chickpeas; 8 tablespoons olive oil; 2 large onions, chopped; 4 garlic cloves, minced; Fresh red chili, chopped, to taste; 4 bay leaves; 500 g (17.5 oz) braising beef (chuck), cut into chunks; 500 g (17.5 oz) pork loin, cut into chunks; 100 g (3.5 oz) smoked bacon, diced; 4 ripe tomatoes, peeled, seeded and grated; 4 beef bouillon cubes dissolved in 2 L (8 cups) hot water; 2 smoked paio sausages (or kielbasa), sliced; 2 chorizo sausages, sliced; 4 medium carrots, cut into chunks; 2 sweet potatoes, peeled and cut into chunks

By Marie Lefebvre · Updated October 19, 2026

A warming, crowd-pleasing stew straight from Márcio's kitchen: tender chunks of beef and pork, smoky sausages, and creamy chickpeas simmered together in a rich, aromatic broth. This Brazilian take on the classic Iberian puchero is the ultimate comfort food for feeding a hungry crowd. Even better the next day!

Prep⏱️ 180 min

Servings👥 12 servings

Difficulty📊 Medium

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🛒 Ingredients

12 servings

500 g (17.5 oz) dried chickpeas
8 tablespoons olive oil
2 large onions, chopped
4 garlic cloves, minced
Fresh red chili, chopped, to taste
4 bay leaves
500 g (17.5 oz) braising beef (chuck), cut into chunks
500 g (17.5 oz) pork loin, cut into chunks
100 g (3.5 oz) smoked bacon, diced
4 ripe tomatoes, peeled, seeded and grated
4 beef bouillon cubes dissolved in 2 L (8 cups) hot water
2 smoked paio sausages (or kielbasa), sliced
2 chorizo sausages, sliced
4 medium carrots, cut into chunks
2 sweet potatoes, peeled and cut into chunks

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Directions

1
The night before, soak the chickpeas in plenty of cold water for at least 12 hours. Drain and rinse the next day.
2
Cook the drained chickpeas in a pressure cooker for 15 minutes. Drain and set aside.
3
In a large pressure cooker, heat the olive oil over medium-high heat. Sauté the onions, garlic, chili and bay leaves until softened and golden.
4
Add the beef, pork and smoked bacon. Brown the meats on all sides for 8–10 minutes.
5
Stir in the grated tomatoes and beef broth. Seal the pressure cooker and cook under pressure for 30 minutes.
6
Release the pressure carefully. Add the sliced sausages, carrots and sweet potatoes.
7
Stir in the reserved chickpeas and simmer uncovered for 10–15 minutes until the vegetables are tender.
8
Season with salt and pepper to taste. Serve piping hot in deep bowls with crusty bread.