Buenos Aires winters have the taste of this stew. Big pots where a lot of ingredients are cooked with smells that fill all environments. The one with hen was so popular that it even has its own tango, sung by singer Edmundo Rivero with music and lyrics of Roberto Medina. It must go with Carlon wine.
for 6 portions
| 3 cloves | GARLIC |
| 3 units | PORK SAUSAGE |
| 1 unit | HEN |
| 2 stalks | CELERY |
| 2 units | LEEKS |
| 2 units | SCALLIONS |
| 2 leaves | LAUREL |
| 1/2 kg. | BABY CARROTS |
| 1/4 kg. | BABY MAIZES |
| 3 units | SWEET POTATOES |
| 1 unit | SMALL PUMPKIN |
| 1/2 kg. | BABY ONIONS |
| 1/4 kg. | CHICKPEAS |
| 1 kg. | SMALL POTATOES (papines) |
| 3 units | RED PORK SAUSAGE |
Place much water with salt on a pot and add the hen in pieces with celery, laurel, leek and garlic. Let it boil, constantly skimming. Add chickpeas, previously soaked during 12 hours. Let them tender a bit, and then add the pork sausages. Keep cooking. When the chickpeas are done, and the meats cooked, remove part of the broth to clear. By each liter of broth use 2 egg whites. Cool down a little the broth before clearing, then break the egg whites bind and add them to the broth. Take the preparation at low heat, stirring at first and then let the whites coagulate, clearing the broth. Strain. Cook the baby onions, the peeled small potatoes, carrots and maize in the cleared broth. Then add the sweet potatoes sliced in cubes and the pumpkin in tubes.
Presentation
Lay on a deep dish, the different vegetables interposing them with the sausages and in center place pieces of hen. Serve the cleared broth in a little jar.
It is usual to find this meal in the city’s gastronomy with vegetables of traditional sizes
This cooked stew is one of the preparations inherited from Spain. One of its origins is the so called “rotten pot from the Renaissance” (pot pourri), which Cervantes rise to the rank of symbol of the boiling cuisine and Calderón de la Barca defined as the “princess of stews”
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