Pochero Recipe - One recipe that showcases the Spanish influence on Filipino cuisine is the pochero. Coming from the Spanish word stewpot, this dish was originally meant to be a peasant’s soup. Aside from the consommé, the meat and vegetables used are considered by Andalusians as a separate dish.
The Filipino versions of the Pochero recipe showcase the versatility of this stew. Beef is the usual meat used, but Filipinos also have pork and chicken pochero dishes.
One thing that’s certain is the health benefits that can be derived from the pochero recipe given the combination of greens, beans, root crops, and other veggies.
Ripe plantains are also used to provide a unique sweet flavor to the dish. In the absence of chickpeas, some use canned pork and beans. Despite the soup base, there is still some thickness to the broth.
In this case we used pork added some sweetness and cabbage as the main vegetable, which made it the perfect combination.
We tried feeding this to our friends at the Church and oh they love it and they asked for the recipe which I shared and I thought of sharing it here as well.
So, if you want delicious and healthy meals at the same time, try this Pochero recipe now!
- 250 g pork
- 1 cup baked beans
- 1 medium onion
- 1 tsp salt
- 1 tsp black pepper
- 1 medium tomato
- 1 small sweet potato
- 1 large ripe pantain banana
- 300 g cabbage
- ½ cup tomato sauce
- 2 ½ cups water
- Add some coking oil in a pan.
- Sauté the onion and tomato until soft.
- Add in the baked beans.
- Salt and pepper to taste.
- Pour the water.
- Add the pork and spread evenly.
- Followed by the tomato sauce.
- Simmer until the pork becomes tender.
- Add in the banana and simmer for 5 - 10 minutes.
- Add the cabbage and cook for 2 minutes.
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