Bolivian Picana recipe is a traditional soup enjoyed especially during Christmas and New Year celebrations. This hearty dish comes together with at least two different kinds of meat—think beef, chicken, and lamb—plus a bunch of vegetables, all simmered with wine and beer for a deep, rich flavor. The blend of meats and spices gives it a signature taste, and honestly, every family’s take is a little different.
Picana isn’t just a meal—it’s a festive tradition that pulls families together. The cooking takes time and some patience, but that’s part of what makes it special for holidays. If you like dishes with bold flavors and a mix of textures, picana is something you really ought to try.
Key Takeways
- Picana is a traditional Bolivian soup made with multiple meats and vegetables.
- The recipe includes cooking the meat slowly with wine, beer, and spices.
- It is a festive dish commonly served during holidays like Christmas.
Bolivian Picana Recipe Ingredients
Servings: 8
Prep Time: 30 Minutes
Cooking Time: 2-3 Hours
- 1 whole chicken (about 3-4 lbs), cut into pieces
- 1 lb beef chest or brisket, cut into chunks
- 1 lb lamb shoulder, cut into chunks
- 8 medium potatoes, peeled
- 3 large carrots, sliced into strips
- 1 cup onions, sliced
- 16 slices of corn on the cob (about 2-3 cobs, cut into thick rounds)
- 1/2 cup green beans, trimmed and cut (optional)
- 2 cups water or broth (chicken or beef)
- 1 bay leaf
- 2-3 cloves garlic, minced
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 small turnip, sliced (optional)
- 1/2 lb pumpkin, peeled and cut into chunks (optional)
- 1 bunch fresh parsley
- 2 stalks celery, cut into pieces
- 1-2 grilled green chili peppers
- 1 cup peas (optional)
- 1 glass dry red wine (about 1 cup)
- 1 glass beer (about 1 cup)
- 1 tablespoon sugar (for corn, optional)
- 1 teaspoon anise seeds (for corn, optional)
- 2 tablespoons oil (for browning, optional)
- 1/4 cup raisins, soaked in water (optional, for a sweeter version)
These ingredients bring warmth and balance to the stew. Potatoes and carrots make it hearty, corn and green beans keep things fresh, and the mix of herbs and spices gives it that unmistakable picana flavor. There’s a lot of flexibility.
Bolivian Picana Recipe Cooking Instructions
We start by cooking the beef chest in a pressure cooker with about one and a half liters of boiling water. That usually takes about an hour, just until the meat is nice and tender. Once it’s done, let it cool off a bit so you can skim off any fat that floats up.
Next up, toss the lamb shoulder and chicken pieces in. We throw in fresh herbs—parsley, celery, bay leaves—and spices like white and red pepper. Carrots, turnip, pumpkin, and onion get cut into strips and join the pot, along with a couple of grilled green chili peppers for a little kick.
When the meat’s about halfway there, add the whole potatoes. Keep cooking until everything’s nice and soft. Meanwhile, boil the corn separately—sometimes we wrap it in a cloth with anise and a spoonful of sugar for a little extra flavor.
At the end, pour in a glass of wine and beer, and bring the whole stew to a boil. That’s what gives picana its signature taste, honestly.
To serve, we pile the meat and veggies into bowls, ladle on the broth, and serve the corn on the side. Some families like to brown the meat in hot oil first, skip the pumpkin, or toss in raisins soaked in water for a sweet touch. Totally up to you—there’s no single right way.
Bolivian Picana Recipe
Ingredients
- 1 whole chicken about 3-4 lbs, cut into pieces
- 1 lb beef brisket cut into chunks
- 1 lb lamb shoulder cut into chunks
- 8 medium potatoes peeled
- 3 large carrots sliced into strips
- 1 cup onions sliced
- 3 cobs corn slice into 16 thick rounds
- 1/2 cup green beans trimmed and cut (optional)
- 2 cups chicken broth or beef or water
- 1 bay leaf
- 2-3 cloves garlic minced
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 small turnip sliced (optional)
- 1/2 lb pumpkin peeled and cut into chunks (optional)
- 1 bunch fresh parsley
- 2 stalks celery cut into pieces
- 1-2 green chili peppers grilled
- 1 cup peas optional
- 1 cup dry red wine
- 1 cup beer
- 1 tablespoon sugar for corn, optional
- 1 teaspoon anise seeds for corn, optional
- 2 tablespoons oil for browning, optional
- 1/4 cup raisins soaked in water (optional, for a sweeter version)
Instructions
- We start by cooking the beef chest in a pressure cooker with about one and a half liters of boiling water. That usually takes about an hour, just until the meat is nice and tender. Once it’s done, let it cool off a bit so you can skim off any fat that floats up.
- Next up, toss the lamb shoulder and chicken pieces in. We throw in fresh herbs—parsley, celery, bay leaves—and spices like white and red pepper. Carrots, turnip, pumpkin, and onion get cut into strips and join the pot, along with a couple of grilled green chili peppers for a little kick.
- When the meat’s about halfway there, add the whole potatoes. Keep cooking until everything’s nice and soft. Meanwhile, boil the corn separately—sometimes we wrap it in a cloth with anise and a spoonful of sugar for a little extra flavor.
- At the end, pour in a glass of wine and beer, and bring the whole stew to a boil. That’s what gives picana its signature taste, honestly.
- To serve, we pile the meat and veggies into bowls, ladle on the broth, and serve the corn on the side. Some families like to brown the meat in hot oil first, skip the pumpkin, or toss in raisins soaked in water for a sweet touch. Totally up to you—there’s no single right way.
Nutrition
Notes
Cooking Tips
If you season the meat overnight, the flavors go way deeper. We usually rub on some salt and spices the night before and let it sit in the fridge.
Chopping the veggies to about the same size helps them cook evenly. That way, the potatoes, carrots, and pumpkin all soften at the same pace, so nothing ends up mushy or underdone.
Skimming off fat or foam that floats up during cooking keeps the broth clear and light. It’s a small step, but it makes a difference.
We always go for a big pot—it just makes life easier, especially when you’re stirring and trying not to splash everywhere.
Adding a splash of wine and beer? Don’t skip it. It adds a subtle richness. If you’re not into alcohol, just simmer the stew a bit longer to cook most of it off.
Serving picana with a chunk of crusty bread is honestly the best. It soaks up the broth and adds some texture. If you want a little brightness, squeeze on some fresh lemon or lime right before eating. It wakes up the flavors without overpowering anything.
Leftovers keep well in the fridge for a few days. Warm them up slowly on the stove so the meat stays tender and the flavors stay fresh.
Bolivian Picana Recipe FAQs
Bolivian Picana recipe is a rich, hearty soup that uses various meats and vegetables. It’s got beef, chicken, pork, sometimes lamb, and plenty of corn, potatoes, and peas. Every family tweaks the recipe a bit, but the main idea stays the same.
How do you prepare traditional Bolivian Picana recipe?
To prepare the Bolivian Picana recipe, start by slowly cooking different meats together—usually beef, pork, and chicken. Add vegetables like potatoes, corn, peas, and carrots as the meat cooks. Season the broth with local herbs and spices. Wine and beer go in at the end to round out the flavor.
What are the key ingredients in a Bolivian Picana recipe?
The main players are chicken, beef, pork, and sometimes lamb in the Bolivian Picana recipe. You’ll also want hominy corn, potatoes, peas, carrots, and beans. Wine, beer, and herbs make the soup extra tasty.
Which holiday is the Bolivian Picana recipe typically associated with?
The Bolivian Picana recipe is a classic for Christmas Eve dinner, but people also enjoy it during New Year’s and other big celebrations.
Can you provide a step-by-step guide for making the Bolivian Picana recipe?
Cut up the meats, then simmer them slowly for a rich broth. Add veggies like corn, potatoes, peas, and carrots as the meat cooks. Toss in herbs, wine, and beer. Simmer until everything’s tender and the flavors have melded together. Now you have the Bolivian Picana recipe.
What are some common sides to serve with the Bolivian Picana recipe?
Most folks serve the Bolivian Picana recipe with rice, fresh bread, or boiled corn. A simple salad or some roasted veggies also works great on the side.
What makes the Bolivian Picana recipe unique compared to other Latin American stews?
Its use of multiple meats cooked together, combined with beer and wine, gives it a deep, layered flavor. The mix of hominy corn and a bunch of veggies also sets it apart. People usually cook it up for Bolivian holiday celebrations—there’s just something about it that feels festive and special.