Beef Pochero Recipe

This Beef Pochero Recipe is a warm and hearty stew that everyone in the family will love.

What is Pochero?

Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The Spanish word “puchero” originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.
The dish is essentially equivalent to the cocido of Spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. In Spain chickpeas are widely used. Puchero, cocido, and the sancocho eaten in Colombia, Ecuador, Dominican Republic, Venezuela and Puerto Rico, are essentially similar dishes.
In Philippine cuisine, puchero (Spanish: Pochero; Tagalog: putsero) is a dish composed of beef chunks stewed with saba bananas (or plantains). The dish may also include potatoes or sweet potatoes, chorizos de Bilbao, bok choy, leeks, chickpeas, cabbage and tomato sauce. Other versions replace beef with chicken or pork.

https://en.wikipedia.org/wiki/Puchero

As you can see above, puchero is essentially a beef stew. So for this recipe, we will be using beef.

Filipino Cookbooks:

Recipe for Beef Pochero:

Beef Pochero Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

2

hours 

20

minutes

Total time

2

hours 

30

minutes

This Beef Pochero Recipe is a warm and hearty stew that everyone in the family will love.

Ingredients

• 2 Tbsp oil

• 1/4 cup onion, red, sliced

• 350 g beef, round, cut into serving portions

• 3 cups water

• 1 pouch DEL MONTE Filipino Style Tomato Sauce (200g)

• 120 g potato, cut into chunks

• 2 pcs banana, saba, semi-ripe, peeled and sliced diagonally

• 1/4 cup garbanzos, cooked

• salt, to taste

• pepper, to taste

• 2 bunch pechay Tagalog

Directions

• Sauté onion and beef for 5 minutes. Add water and DEL MONTE Filipino Style Tomato Sauce. Bring to a boil, cover and simmer over low heat until beef is almost tender.
• Add potatoes, saba, and garbanzos. Season with salt and pepper to taste. Simmer for 10 minutes or until potatoes and saba are tender.
• Add pechay. Simmer for 5 minutes or until pechay is cooked.

Notes

• This Beef Pochero dish is rich in iron for making red blood cells that carry oxygen around the body. It is also rich in vitamin A which promotes normal growth and development.
• Choose relatively cheaper cuts of beef that are tougher and have connective tissue or “litid” like round, kenchi, or even kalitiran. When cooked slowly, these beef cuts turn tender and the “litid” melts in your mouth.

Other BEEF recipes may be found HERE.

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IMAGE AND RECIPE SOURCE: Life Gets Better