To begin, fill a large stockpot with 4 litters of water and bring it to a gentle boil over medium heat. Add the beef shank or brisket, pork ribs, and chicken thighs. Skim off any foam that rises to the surface to ensure a clear broth. Season with salt, black pepper, and the bay leaf. Let the meats simmer gently for 30 minutes to infuse the broth with flavour.

Add the onion, garlic cloves, and chorizo sausages to the pot. These will enhance the stew with their aromatic and slightly smoky profile. Allow the stew to simmer for another 20 minutes. Stir occasionally to distribute the flavours evenly.

Begin adding the root vegetables. Start with the potatoes and carrots, as they require the longest cooking time. Ensure that the liquid covers all the ingredients. If necessary, add more hot water to the pot. Continue to simmer for 15 minutes.

Next, incorporate the butternut squash or pumpkin and corn cobs. These add sweetness and depth to the stew. Stir gently to ensure the vegetables are evenly distributed. Cover the pot partially with a lid and cook for an additional 10 minutes.

Add the cabbage quarters. Their tender leaves will soften quickly, so monitor closely to avoid overcooking. Sprinkle the paprika over the top and stir lightly to incorporate its warm, earthy flavour.

Check the doneness of the meats and vegetables by piercing them with a fork. The meat should be tender and the vegetables soft but not mushy. Adjust the seasoning with additional salt and pepper as needed.

Remove the pot from the heat and let it rest for 5 minutes. Carefully transfer the meats and vegetables onto a large serving platter, arranging them attractively. Pour the broth into a separate bowl or serve it as a soup course alongside the puchero.

Serve the puchero family style, garnished with freshly chopped parsley for a burst of colour and freshness. Pair with crusty bread and a side of chimichurri or salsa criolla to enhance the dish’s flavours. For a traditional Argentinian touch, enjoy with a glass of Malbec wine.