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You are here: Home / Chicken Recipes / Pork and Chicken Pochero

Pork and Chicken Pochero

April 7, 2016 by Manny 4 Comments

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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. It is also more soupy compared to other tomato based pork stew. Pochero also has variations with regards to the meat used in cooking like beef or chicken. This pork pochero dish although pork is the main meat ingredient, it is also combined with a little bit of chicken meat. It’s up to you to omit the chicken if you want only the pork pochero.

To cook pork and chicken pochero; In a medium saucepan, boil pork and chicken in water with spring onions and salt until tender. Drain meats and reserve broth. Heat oil and sauté garlic and onion until soft. Add the meats and chorizo de bilbao. Stir-fry. Pour the broth and bring to a boil. Lower heat and simmer for 20 minutes. Add the potatoes, bananas and garbanzos. Simmer for 15 minutes or until potatoes are tender. Pour tomato sauce. Add cabbage and continue simmering for a few minutes. To see the complete recipe with list of ingredients, continue reading.

 

Pork and Chicken Pochero
Print Recipe
5 from 2 votes

How to Cook Pork and Chicken Pochero

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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: chicken pochero, pork pochero
Servings: 8 servings
Calories: 528kcal
Author: Manny

Ingredients

  • 3/4 kilo pork cubed
  • 1/2 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
  • 1/4 cup evaporated milk optional

    Instructions

    How to cook pork and chicken pochero

    • In a medium saucepan, boil pork and chicken in water with spring onions and salt until tender.
    • Drain meats and reserve broth. Heat oil and sauté garlic and onion until soft.
    • Add the meats and chorizo de bilbao. Stir-fry. Pour the broth and bring to a boil.
    • Lower heat and simmer for 20 minutes. Add the potatoes, bananas and garbanzos.
    • Simmer for 15 minutes or until potatoes are tender.
    • Pour tomato sauce. Add cabbage and continue simmering for a few minutes.
    • If desired, stir in milk. Serve hot with eggplant sauce(search this site). Serves 8.

     

    Pork and Chicken Pochero

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    Filed Under: Chicken Recipes, Pork Recipes Tagged With: chicken pochero, panlasang pinoy, pochero recipe, pork pochero

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

    Previous Post: « Chicken Afritada (Afritadang Manok)
    Next Post: Bistek Tagalog (Filipino Beef Steak) »

    Reader Interactions

    Comments

    1. tess

      May 18, 2010 at 1:17 pm

      thank you so much for featuring all kind of filipino recipes now i could cook and shared to our friends.

      Reply
      • Manny

        May 19, 2010 at 12:47 am

        5 stars
        Hi Tess, you are welcome!

        Reply
    2. maria theresa

      April 3, 2010 at 6:02 pm

      thank you for the recipes. i am learning a lot from them!

      Reply
      • Manny

        April 4, 2010 at 12:48 am

        5 stars
        Hi Maria, I’m glad that this blog is helpful to you. Cheers!

        Reply

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