Pochero term is from the Spanish word ‘Puchero’ which means ‘Stewpot’. This recipe is popular in Filipino Cuisine. There’s a wide variety of Pochero versions. Some prefer to use beef meat; others are chicken or pork meat. Apart from vegetables and regardless of the meat use, Cardaba or Saba Banana is a must ingredient to make this recipe awesome.
500 Gram, cut into pieces
400 Gram, cut into pieces
1 Medium, chopped
6 Clove (30 gm), minced
220 Gram, drained
400 Gram, sliced
300 Gram, cubed
2 Medium, sliced
Tomato puree/Store-bought regular pasta sauce
1 Tablespoon (to taste)
1. In a cooking pan heat the oil. Saute garlic and onion until light brown.
2. Put the pork and sauté for 3 minutes. Add the chicken and tomatoes then saute for 5 minutes. Set aside.
3. Fill a casserole with water. Add the sauteed meat and salt. Let it boil. Simmer for 20 minutes until meat softens.
4. Add the potatoes, banana, chick peas, tomato puree and whole kernel peppercorn. Cook for 8 minutes. Add extra salt or ground pepper as needed.
5. Put the bok choy and simmer for 30 seconds. Turn off the heat.
6. In a serving plate, serve the pochero with rice or bread of choice.
If using dried chickpeas, then soak it in water overnight before use.