Puchero, cocido, and the sancocho eaten in Colombia, Ecuador, República Dominicana, Venezuela, and Puerto Rico are essentially similar dishes.

The basic ingredients of the broth are meat (beef, veal, pork or chicken), bacon, cured bones (such as those of the jamón serrano), and vegetables (potatoes, celery, chard, leek, carrots, and turnips).

It can be drunk straight in mugs as a consommé known as caldo de puchero, which can be seasoned with fresh spearmint leaves or sherry.

In the parts of Argentina, Paraguay and Uruguay surrounding the estuary of the Río de la Plata, puchero is primarily beef-based—beef was plentiful and cheap—and chickpeas are less commonly used than in the Iberian Peninsula.

[1] In Philippine cuisine, puchero (Spanish: Pochero; Tagalog: putsero) is a dish composed of beef chunks stewed with saba bananas (or plantains).

It is cooked with combination of minced red onion and cloves garlic, diced large tomatoes, sweet potatoes and chicken, sliced chorizo de Bilbao and bok choy, tomato sauce, water, seasoning, ground black pepper, halved cabbage, green bean, green peas, soy sauce and patís.