Beef Pochero Recipe 465

BEEF POCHERO RECIPE - (4.6/5)

Beef pochero Recipe - (4.6/5) image

Provided by á-6136

Number Of Ingredients 15

Ingredients

1 kilo beef short loin
1/2 head garlic, chopped
1 medium size onion, chopped
4 pcs. saba, plantain banana, sliced diagonally
2 medium size potato, skinned, cut into wedges
1 small size carrot, skinned, cut into wedges
1 small bundle, green beans, trimmed
1/2 small cabbage, quartered
1 bundle bok choy, trimmed
1/4 cup patis, fish sauce
1 big can baked beans
1/2 cup tomato sauce
1 tsp. peppercorns
salt
Cooking oil

Steps:

Cut beef into serving pieces, wash thoroughly. In a sauce pan suttee garlic and onion, add in the beef and stir cook until color changes and start to sizzle. Add in the fish sauce and tomato sauce, stir cook for 2 to 3 minutes. Now add in 2 to 3 cups of water and peppercorns, bring to a boil, and simmer for 30 to 45 minutes or until beef is tender, add more water as necessary. Add in the potato and carrot, simmer for another 3 to 5 minutes or until potato are tender. Add in the banana and the other vegetables, cook for 3 to 5 minutes or until vegetables are just cooked. Season with salt to taste if required. Add in baked beans and cook for another minute, serve hot with a lot of rice

POCHERO

Pochero image

This Filipino chicken stew contains meat and vegetables in a very flavorful sauce made with bananas and tomatoes. Serve with rice.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 1h10m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
2 plantains, peeled and quartered
2 small potatoes, quartered
1 onion, chopped
2 cloves garlic, minced
4 pounds chicken legs, thighs, and wings
2 (4 ounce) links chorizo de bilbao (spicy Spanish semi-cured sausage), quartered
salt and pepper to taste
water to cover
2 tomatoes, diced
1 (15.5 ounce) can garbanzo beans, drained
1 small head cabbage, chopped

Steps:

Heat the olive oil in a large pot over medium heat; fry the plantains and potatoes in the hot oil until crisp on the outside, 5 to 7 minutes. Remove from the pot and set aside, keeping the oil in the pot.
Cook and stir the onion and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Add the chicken and chorizo; season with salt and pepper. Cover the pot and cook for 5 minutes.
Pour enough water over the chicken to cover completely; bring to a simmer and cook for 10 minutes. Add the tomatoes, cover, and cook another 10 minutes. Stir the plantains, potatoes, garbanzo beans, and cabbage into the mixture. Cook covered until the cabbage is wilted and everything is hot, about 5 minutes more. Serve hot.

Nutrition Facts : Calories 958.7 calories, Carbohydrate 58.9 g, Cholesterol 203.1 mg, Fat 52.3 g, Fiber 10.1 g, Protein 64.1 g, SaturatedFat 14.9 g, Sodium 886.4 mg, Sugar 16.1 g

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