Stew

India

Pathia is a tomato-based curry that is usually served in Indian takeaways across the United Kingdom. It is a dish which unites the sweet, spicy, and sour flavors by using hot red and green peppers, cane sugar, and lime juice. Unlike most traditional curries, pathia does not have a creamy consistency and it does not incorporate ginger. However, just like many other curry varieties, the main ingredients are versatile and can include meat, seafood, or vegetables. The dish is believed to have originated in India among the Parsi people, the ethnic group who came to India from Iran and mainly populated the Indian state of Gujarat. Traditionally, it was served on special occasions, but today it is often consumed on a daily basis. Although the Parsi population still prepares pathia, in the United Kingdom it has a reputation as one of the most beloved Indian dishes. It is usually served alongside rice or flatbread.

Pathia

Mexico

Patitas de puerco en frijol negro is a traditional dish originating from Oaxaca. The dish is made with a combination of pork feet, white vinegar, onions, garlic, epazote leaves, black beans, and salt. The pork feet are covered with water and vinegar, then boiled with the beans, onions, and garlic. Next, epazote leaves and salt are added to the pot and the dish is cooked until the pork feet become soft and the beans are fully cooked. Once done, the dish is served in bowls and it's often accompanied by lime wedges and sliced jalape&ntilde;os.

Patitas de puerco en frijol negro

Pelēkie zirņi ar speķi is the national dish of Latvia. This type of stew is made with local grey peas (similar to chickpeas), fried onions, and diced speck. The dish was invented when locals used their supplies of dried and preserved food. It is recommended to serve this dish with kefir or a few slices of dense rye bread on the side, such as īstā rupjmaize.

Pelēkie zirņi ar speķi

Petit sal&eacute; aux lentilles is a classic French stew made with salt pork and puy lentils. Apart from the two main ingredients, the dish also contains butter, stock, shallots, carrots, garlic, onions, and bouquet garni (bay leaves, thyme, parsley). The salt pork is rubbed with sea salt and seasoned with pepper and thyme before being boiled until tender with garlic, onions, carrots, and herbs. The lentils and stock are added later, and the whole combination is simmered again until the lentils become soft. The dish is served by placing a thick slice of salt pork on top of the lentils, preferably with a few carrots on the side. This dish was traditionally prepared to make use of winter's preserved and salted meat by combining it with the pulses and any available vegetables. If desired, serve the dish with a simple green salad on the side.

Petit salé aux lentilles

Phanaeng curry is a variety of Thai curry that is characterized by a thick texture and salty-sweet peanut flavor. It consists of meat that is stewed with coconut milk, panang curry paste, makrut lime leaves, fish sauce, and palm sugar. The meat used in phanaeng curry is usually beef, chicken, duck, or pork, and the dish traditionally does not include any vegetables. The name of the dish is derived from the word panang, meaning cross, which refers to the ancient way of preparing chicken with its legs crossed and set in an upright position. Though the origins of phanaeng curry are somewhat murky, it is often associated with the Malaysian state of Penang, but there is little evidence to support this claim. However, the earliest known recipe is found in Maawm Sohm Jeen&rsquo;s book Tam Raa Gap Khao, dating back to 1890. Once finished, the curry is garnished with thinly sliced makrut lime leaves and Thai spur chili slices, and a bit of coconut milk can be poured over the curry.

Phanaeng Curry

Picante de habas is a traditional stew originating from Peru, and it's especially popular in the Andean regions. It's usually made with a combination of fava (broad) beans, potatoes, milk, onions, vegetable stock, garlic, cumin, hot peppers, huacatay, parsley, salt, and pepper. The onions and garlic are saut&eacute;ed in oil and mixed with cumin, hot peppers, salt, and pepper. The mixture is cooked until fragrant, covered with vegetable stock, and the potatoes, fava beans, and huacatay are added to the pot. Milk and parsley are added near the end of cooking, when the potatoes and beans are soft. The stew is typically served in large shallow bowls.

Picante de habas

Picante de Pallares is a traditional bean stew originating from Peru. It&rsquo;s usually made with a combination of lima beans (locally known as pallar), potatoes, garlic, onions, evaporated milk, fresh cheese such as queso fresco, oregano, salt, pepper, and hot pepper paste. The onions, garlic, and hot pepper paste are saut&eacute;ed in oil until tender, and the combination is then mixed with cooked lima beans and evaporated milk. The dish is simmered until the liquid is reduced and the beans have absorbed some of the juices. Near the end of cooking, the dish is seasoned and mixed with the cheese for a creamy consistency. This slightly sweet and bitter dish is often garnished with black olives before serving.

Picante de pallares

Germany

Pichelsteiner is a thick German stew made with several kinds of meat and vegetables. Pork, beef, and mutton are the main ingredients alongside potatoes, carrots, cabbage, and leeks. Various other vegetables can be added for extra flavor, such as onions, celery, and garlic. The stew is seasoned with salt and pepper, then sprinkled with fresh parsley. Pichelsteiner is considered an all-time classic in Bavaria, where the dish originated from in the 19th century. Auguste Winkler, an innkeeper from the small village of Grattersdorf, is credited with inventing the stew at an open-air cooking festival in 1879. The first mention of this dish appeared in a German cookbook from 1894. Since then, Pichelsteiner became associated with open-air cooking festivals in Germany. It is traditionally served piping hot on cold and rainy days.

Pichelsteiner

Spain

Pichones estofados is a traditional stew originating from Valladolid. The stew is usually made with a combination of pigeons, onions, tomatoes, garlic, olive oil, bay leaves, white wine, stock, thyme, salt, and pepper. The pigeons are cleaned and browned in olive oil. The onions, garlic, bay leaves, thyme, and pepper are added to the pan and saut&eacute;ed until the onions become translucent. The tomatoes and wine are then added to the pan and once the alcohol evaporates, the mixture is covered with stock and seasoned with salt. The pan is covered and the stew is simmered until everything is tender. Once done, the stew is enjoyed while still warm.

Pichones estofados

Pindi chole is a traditional dish originating from the Punjab region. It's typically made with a combination of chickpeas (kabuli chana), split bengal gram (chana dal), cardamom, cinnamon, cumin, ginger, chili peppers, tea leaves, baking soda, turmeric, onions, garlic, tomatoes, garam masala spices, and coriander. The tea leaves give this curry a dark brown color and make it acidic, which also makes the chickpeas tender in the process. The curry is cooked until the tomatoes turn mushy and the chickpeas become tender. Once done, pindi chole is often served with bhatura, roti, naan, or jeera rice on the side.

Pindi chole

This traditional Maharashtrian curry is made with a batter of gram flour, red chili powder, turmeric powder, and water, which is then cooked with a blend of spices, curry leaves, garlic paste, onions, and green chilis until it reaches the desired consistency. Typical spices include mustard seeds, cumin seeds, and asafetida, which are tempered in oil before they are combined with the rest of the ingredients, and then stir-fried together. Pitla can optionally be enhanced with finely chopped vegetables such as spinach, fenugreek leaves, pigweed, or even tomatoes. Once considered a typical peasant dish, this spicy vegetarian curry is a staple in numerous roadside eateries in the state, and it's commonly prepared at home. Pitla is often topped with fresh cilantro leaves and paired with Indian flatbreads such as bhakri or roti, rice, onions, and spicy dry green chili chutney called thecha on the side.

Pitla

Pochas a la riojana is a traditional stew originating from La Rioja. The stew is usually made with a combination of onions, spare ribs, chorizo, bacon, ham hock, salt, and white shelling beans, locally called caparrones. If caparrones are unavailable, they can be replaced with flageolet, cannellini, or white lima beans. The beans and onions are gently boiled in water with the meat products for about 2 hours. The meat is then removed from the pot, cut into pieces, and arranged on a warmed serving platter. The bean stew is served in warmed bowls and it&rsquo;s enjoyed with the platter of cooked meats on the side.

Pochas a la riojana

Pochero is a beloved Filipino stew that was created as a variation on the Spanish puchero. It's made with a combination of meat (beef, but it can also be made with chicken or pork), tomatoes, onions, garlic, patis fish sauce, peppercorns, chickpeas, leeks, plantains, potatoes, cabbage, green beans, and bok choy. The stew is simmered until the vegetables and the meat become tender. Pochero is especially popular on cold or rainy days, when it's customarily served piping hot with rice on the side.

Pochero

Slovenia

Pohorski lonec is a traditional stew originating from the Pohorje region. It's made with a combination of pork, veal, turkey, potatoes, onions, bacon, porcini, chanterelle mushrooms, hulled barley soup, pickle juice, and a host of seasonings, such as bay leaves, thyme, marjoram, salt, pepper, and garlic, to name a few. The stew was created in 1996 by chef Darinka Orlačnik. Every year, Pohorje Hotpot Festival is held either at the end of July or beginning of August, where competition in making Pohorje hotpot takes place. Also, variations have developed throughout the years, some including even game meat. However, the use of game meat is more typical for another similar Slovenian stew, Pohorski pisker.

Pohorski lonec

Pohorski pisker is a traditional stew originating from the region of Pohorje. Although there is no set recipe for this stew, it's usually made with any of the following ingredients: beef, venison, pork ribs, bacon, lamb, carrots, cabbage, garlic, onions, potatoes, parsley, barley, rye, buckwheat, wheat, chickpeas, beans, mushrooms, cranberries, sour cream, vinegar, salt, pepper, cumin, bay leaves, and marjoram. Depending on the season of the year, the stew is made with selected ingredients, and it should always contain meat and meat products, root vegetables, mushrooms, and some type of wheat. Once done, the stew is typically paired with medium-bodied wines such as Rhine Riesling, Chardonnay, or Pinot Gris.

Pohorski pisker

Pollo al chilindr&oacute;n is a traditional stew hailing from Aragon. It's made with a combination of chicken, onions, bell peppers, garlic, olive oil, white wine, tomato sauce, piment&oacute;n (sweet smoked paprika), and diced jam&oacute;n Serrano. The stew is flavored with rosemary and bay leaves and it's left to simmer until the meat starts to come off the bone. The word chilindr&oacute;n in the name of the dish refers to the heavy pan that was used for cooking the dish. It's recommended to serve pollo al chilindr&oacute;n with a crisp salad and crusty bread on the side.

Pollo al chilindrón

Pork and beans is a classic American dish made with pork and beans as the main ingredients. There are many variations on the dish, and although the origin is murky, the 1832 cookbook The American Frugal Housewife lists only three main ingredients &ndash; beans, salt pork, and pepper. Over time, the dish was commercially available in canned versions, generally consisting of navy beans, tomato sauce, and chunks of salt pork or pork fat. Nowadays, the dish is often enriched with the addition of carrots, onions, garlic, and fresh herbs such as thyme and bay leaves, while versions prepared in the American South sometimes include ingredients such as barbecue sauce, white vinegar, paprika, mustard, and brown sugar. Pork and beans was also a staple of American cowboy meals because the ingredients were portable and nutritious.

Pork and Beans

Porotos con rienda is a traditional dish that is usually prepared during the colder winter months. This hearty stew is made with spaghetti noodles, beans, pumpkin, garlic, onions, and paprika powder or smoked chili pepper, and some people add sausages for a heartier meal. The name of the dish means beans with reins, referring to spaghetti's resemblance to horse reins. It also references the original preparation method of porotos con rienda, which used stripes of pork skin instead of today's pasta. As time went on and the dish got to urban areas, it was difficult to obtain pork skin stripes, so people started to use noodles instead.

Porotos con rienda

Porotos granados is the national dish of Chile. This hearty stew is made with corn, squash, and cranberry beans &ndash; known in Chile as porotos. The dish hails from the Mapuche tribe and reflects the powerful native heritage in Chilean cuisine. This dish was particularly popular during the times of hardship in Chile because it can be made with ingredients that are easily available. It is commonly served as comida, the main mid-day meal. Porotos granados was once made exclusively with seasonal ingredients, making it a dish that was mainly consumed during the summer harvest season. Today, the ingredients for porotos granados are available all year round, giving it a place on the table even when the summer months have passed away. It is always served hot with a dollop of pebre &ndash; a traditional Chilean pepper sauce

Porotos granados

Potaje de garbanzos con chorizo is a traditional stew that's enjoyed all over Spain. Although there are numerous variations on the dish, it's often made with a combination of chickpeas, potatoes, tomatoes, bell peppers, onions, carrots, garlic, chorizo, olive oil, bay leaves, salt, and pepper. The chorizo is sliced, fried in olive oil, then mixed with the garlic, onions, carrots, and peppers. Everything is cooked over low heat until soft, and the ingredients are then seasoned with salt and pepper and covered with water. Once boiling, the chickpeas are added to the stew with the potatoes, tomatoes, and bay leaves. The stew is simmered until the potatoes and chickpeas are fully cooked, and it's then ready to be enjoyed.