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.
Servings: 8 servings
Calories: 528kcal
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.