How to Cook Pork and Chicken Pochero
Recipe type: Pork Recipe
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Pork pochero is a tomato based stew cooked with vegetables such as sting beans, cabbage, pechay, garbanzos or chick peas, potatoes and of course, the saba bananas which makes it distinct with other Filipino tomato based dish.
  • ¾ kilo pork, cubed
  • ½ kilo chicken, cubed
  • 4 cup water
  • 1 bunch spring onions
  • 1 Tbsp. salt
  • 1 Tbsp. cooking oil
  • 4 cloves garlic, crushed
  • 1 pc onion, chopped
  • 1 pc chorizo de bilbao, sliced
  • 4 to 5 cup broth
  • 4 pcs potatoes, pared and quartered
  • 4 pcs ripe saba or cardava bananas, peeled and sliced
  • 1 can garbanzos, chickpeas
  • 1 can tomato sauce
  • 1 small cabbage head, wedged
  • ¼ cup evaporated milk (optional)
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How to cook pork and chicken pochero
  1. In a medium saucepan, boil pork and chicken in water with spring onions and salt until tender.
  2. Drain meats and reserve broth. Heat oil and sauté garlic and onion until soft.
  3. Add the meats and chorizo de bilbao. Stir-fry. Pour the broth and bring to a boil.
  4. Lower heat and simmer for 20 minutes. Add the potatoes, bananas and garbanzos.
  5. Simmer for 15 minutes or until potatoes are tender.
  6. Pour tomato sauce. Add cabbage and continue simmering for a few minutes.
  7. If desired, stir in milk. Serve hot with eggplant sauce(search this site). Serves 8.
Nutrition Information
Serving size: 353grams Calories: 528
Recipe by Panlasang Pinoy Meaty Recipes at