Canarian stew is one of the most emblematic dishes of Canary Islands cuisine. It is a traditional stew made with a rich combination of meats, legumes, and vegetables. It is a hearty, flavorful dish that is highly representative of the islands’ culinary culture.
Canarian stew not only nourishes the body, it also brings people together. It’s common to prepare it in large quantities for family gatherings, local festivals, or Sunday lunches. In the Canary Islands, eating puchero is a social tradition as much as a culinary one.
Origin and history
This typical Canary Islands dish originated in rural areas, where farmers prepared stews with whatever the land and farmyard offered. Over time, puchero became a staple at family celebrations and Sundays at home.
Its preparation, although simple, requires time and dedication. And as with many traditional dishes, each island or family has its own version of Canarian stew.
Ingredients of the Canarian stew
One of the key ingredients of stew is the variety of fresh ingredients. Below are the most common:
Meats:
- Veal
- Chicken
- Pork ribs or bacon
- Chorizo (optional)
Vegetables and greens:
- Potatoes
- Carrots
- Pumpkin
- Cabbage
- Green beans
- Sweet potato
- Corn on the cob (pineapple)
Legumes:
- Chickpeas (soaked the night before)
Other ingredients:
- Garlic
- Onion
- Parsley
- Salt
- Peppermint
This Canarian stew is less fatty than other peninsular stews and stands out for its balance of flavors between sweet (sweet potato, pumpkin) and savory.
Preparation
Here’s a summary of how to prepare Canarian stew at home:
- Cook the chickpeas with the meat for at least one hour in a large pot.
- Add the tougher vegetables (carrot, potato, corn) and cook for 20 more minutes.
- Add the tenderest vegetables (cabbage, squash, sweet potato) and cook until everything is tender.
- Adjust salt and spices to taste.
The resulting broth can be served as soup, and the rest of the stew is presented in trays accompanied by green or red mojo sauce and artisan bread.
Variations of Canarian stew in the Canary Islands
Each island can include different ingredients, such as:
- Kneaded gofio as a side dish.
- Ropa vieja made from the leftovers from the previous day.
- White rice as a side dish.
- Sweet or salty blood sausage, depending on local tastes.
Where to try a good Canarian stew?
Some guachinches and Canarian cuisine restaurants also include stew as part of their menu. Some recommended establishments where you can try this stew are:
1. El Canario Restaurant (El Sauzal)
This traditional guachinche is located at 44 Calle Real Orotava, in the El Ravelo neighborhood. It’s known for its family atmosphere and homemade food. Its Canarian stew is highly appreciated, accompanied by escaldón de gofio (gofio stew). It also offers other traditional dishes such as chickpeas and meats. More information
2. Campo de Tiro (Shooting Range) (El Sauzal)
Located at 236 Calle del Lomo Piedras, this restaurant offers a peaceful setting and friendly service. Its puchero (stew) is described as “spectacular” by diners, and its menu includes a variety of Canarian dishes. More information
3. Casa Pedro El Crusantero (Santa Úrula)
A popular family-run establishment serving Canarian cuisine, specializing in puchero. Located on Calle Magallanes in Santa Úrsula, near the northern highway. More information
4. Casa Lala (Arico)
A simple village bar in the center of Arico offering a variety of Canarian dishes. Its traditional Canarian stew is one of its most popular dishes. More information
Special Events: Great Florida Stew
If you visit Tenerife in January, don’t miss the Gran Puchero de La Florida in La Orotava. This culinary event serves more than 5,000 servings of Canarian stew in a festive atmosphere, making it one of the most popular culinary celebrations in the Canary Islands.
More images
