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. 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.

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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 minutes mins

Cook Time35 minutes mins

Total Time50 minutes 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.