Puchero (Pochero) Recipe

Last Updated on May 31, 2012 by Ed Joven

Filipino Puchero or Pochero is a delicious stew made from chicken, pork or beef. Here’s how to prepare Puchero or Pochero the Filipino way.

Estimated cooking time: 1 hour and 20 minutes

Makes 6 Servings

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• 1 cup dried chickpeas
• 1 kilo chicken, cut in serving size pieces
• 1/2 kilo pork, cut in large cubes
• 2 chorizo sausage, cut into 1″ pieces
• 1 large onion, sliced
• 4 teaspoons salt
• 1 teaspoon whole black peppercorns
• 4 tablespoons oil
• 10 cloves garlic, finely chopped
• 1 medium onion, finely chopped

• 2 ripe tomatoes, peeled and diced or1 small can whole tomatoes
• 1/2 kilo sweet potatoes, peeled and cut into chunks
• 3 pcs Saba or Cardaba banana cut into chunks
• 1 bok choy, cut across in 2″ sections
• 8 green onions, cut in 2″ lengths

• Wash chick peas and soak overnight (or use a can of Garbanzo beans).
• In one pan put in the chick peas chicken, pork, chorizo and add water to cover.
• Add sliced onion, salt and peppercorns, bring to a boil.
• Reduce heat and simmer until meats and chick peas are almost tender.
• In another pan heat oil and fry garlic with the chopped onion on low heat, stirring frequently until golden brown.
• Add tomatoes and cook to a pulp.
• Add meats, stock, Saba banana and sweet potatoes.
• Simmer until potatoes are nearly cooked then add cabbage and green onions for the last few minutes.
• Serve broth as soup and the meats and vegetables as a separate course.

Here’s the delicious Filipino Puchero or Pochero

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