Puchero

Instructions

1. Place the meat in a large pot with cold water and bring to the boil over medium heat.
2. Skim the surface for 10 minutes, then add the whole onions, garlic, bay leaf, thyme and peppercorns.
3. Let it simmer gently for 1 hour 30 minutes, keeping the lid slightly ajar.
4. Add the carrots, the leeks cut into lengths and the corn rounds, then continue cooking for 20 minutes.
5. Add the potatoes and squash, then cook for another 25 minutes until all the vegetables are tender.
6. Remove the meat, cut it into pieces, season the broth, and serve the vegetables and meat in bowls with hot broth.