Waiting for an occasion just to taste this classic, tomato-based pochero? Wait no more. Try this easy pochero recipe and enjoy a lovely meal.
As a child, I would look forward to weddings and fiestas in our place. AT provinces, pochero will never fail to make it on the tale during those occasions. It is always one of the mainstays of the party, along with caldereta. Originally from Spain, pochero or puchero, which means “stewpot”, is a dish cooked in tomato sauce, fried banana (usually saba banana or plantain), and other vegetables, such as potatoes or sweet potatoes, leeks, chickpeas, and cabbage. The meat is separately cooked. Banana, which gives pochero that unique sweet flavour, is also fried on a different pan. All ingredients will then be sautéed in garlic and onion.
Pochero is essentially equivalent to the cocido of Spain, but lacks colorants. Variations exist for this dish. The preparation differs or ingredients differs according to the region where it is being cooked. Either pork, chicken, or beef meat can be used. However, all three are used in this recipe, which is similar to a complete version of Yucatec puchero called puchero de tres carnes, meaning with three meats. But you can definitely choose just one according to your preference.
- ½ kilo chicken , cut into parts
- ½ kilo pork, cut into cubes
- ½ kilo beef, cut into cubes
- 4 pieces chorizo bilbao
- 8 cups water
- 1 tsp salt
- 1 bundle onion leeks
- 6 cloves garlic, minced
- 2 tbsp oil
- 5 pieces saba banana
- 5 pieces boiled potatoes, quartered
- 5 pieces boiled sweet potatoes, quartered
- 1 cup chickpeas
- 1 bundle cabbage, sliced
- 1 pinch salt and pepper
- Boil pork, chicken, beef, and chorizo in salted water with onion leeks.
- Let it simmer until all meat is tender then set meat aside.
- Saute garlic, onion, then pour in the stock.
- Bring to a boil then add all meat, banana, potatoes, sweet potatoes, and chickpeas.
- Season with salt and patis then add in cabbage.
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