Puchero or Pochero, was originally a peasant food from Andalusia, Spain which was traditionally cooked and expected to last for several days.
In the Philippines, pochero is usually cooked with either beef, pork, or chicken in tomato sauce with chorizo, saba banana, cabbage, green beans and pechay. Garbanzos or baked beans can also be added.
The Pochero is considered a nutritious meal with balanced ingredients comprising of meat, beans, and leafy vegetables. It is best served with steaming rice.
(Pork or Beef Stew)
Preparation Time: 1 hour and 13 minutes
Cooking Time : 1 hr and 35 minutes
2 tbsp Vegetable oil
2 lbs Pork Stew or Beef
2 lbs Chicken Thigh, cut bite size
3 cloves Garlic, chopped
1 tsp Ginger, chopped fine
1 pc Onion, chopped
2 pcs Tomatoes, chopped
2 pcs Bay leaves
1 tbsp Thyme
2 cups Water
1 tsp Pepper, black , ground
1 tbsp Fish sauce (Patis)
1 tbsp Chicken Base (Knorr)
2 pcs Chorizo de Bilbao, sliced across 1/8” thick
½ cup Sake (Japanese dry wine) or Mirin (Japanese sweet wine)
¼ bunch String Beans, long (Sitaw), cut 1 ½” long
1 lb Potatoes, sweet (Camote), peeled, diced, 1”
3 pcs Plantain (Saba banana), 2 skin peeled, sliced 1” thick; 1 mashed
1 pc Bok Choy (Pechay) cut up 1 1/2 “ length
1. In a wok, pour oil. Turn fire to high. Brown all the meats and put aside. Note: Lightly brown chicken last.
2. In the same wok, add garlic, ginger and onion. Saute until onion is translucent.
3. Add tomatoes. Saute for 3 minutes. Add Bay leaves and pepper. Cook for 2 minutes.
4. Add pork or beef. Saute and cook for 20 minutes. Add chicken. Cook for another 10 minutes. Add chorizo. Mix and cook for 15 minutes.
5. Add water and chicken base. Mix. Bring to a boil for 15 minutes.
6. Add patis. Mix. Simmer for 5 minutes.
7. Add string beans and sweet potatoes. Cook for 5 minutes.
8. Add plantain, cook for another 10 minutes, add mashed plantain (saba)
9. Add bok choy. Cook for 5 minutes.
10. Serve hot with steam rice on the side.
Chef Soc Inonog
Dean and Director Emeritus, Culinary Arts College and Development
International Students Departments, Johnson & Wales University Providence, R.I.
The First Certified Culinary Educator by the American Culinary Federation (ACF)