Pochero Food
POCHERO
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
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
POCHERO
Great two course meal from one pot rather like the French "pot au feu" but with mixed meats. The recipe is from "The complete Asian Cook Book" which has wonderful recipes..
Provided by Bergy
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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& 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& sweet potatoes.
- Simmer until potatoes are nearly cooked then add cabbage& green onions for the last few minutes.
- Serve broth as soup and the meats& vegetables as a separate course.
VEGAN POCHERO
A filipino favorite dish without the meat and other animal ingredients. Healthy yet delectable for the entire vegan family
Provided by Frenzy
Categories Vegetable
Time 30m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a casserole, combine the cabbage; chopped, pakchoi cabbage; sliced, green beans, sliced into two pieces (if too long), plantains; sliced into two pieces and tofu; cubed. Fill with water and boil in a few minutes until vegetables are cooked.
- While boiling, In a wok, fry the garlic together with the onion for 1 minute.
- Add the tomato sauce, salt and water then bring to a boil
- Add the sliced boiled vegetables and simmer for 5 minutes.
- Add sugar.
Nutrition Facts : Calories 161.2, Fat 6.5, SaturatedFat 0.9, Sodium 570.8, Carbohydrate 20.3, Fiber 5.5, Sugar 8, Protein 8.7
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- Heat ¼ cup cooking oil in cooking pot over medium heat. Fry by batch potatoes, carrots and plantains. Set aside
- Remove some cooking oil and sauté garlic and onions. Put in the pork and cook them until not pink in color. Add fish sauce and stir then simmer for 3 minutes.
- Add tomato sauce and mix until pork is coated. Simmer for 5 minutes then add water. Cover and bring to a boil until meat is tender.
- Add the fried potatoes, string beans, and carrots. Cook until vegetable are soft then taste and adjust if needed or according to preference. Let simmer for 5 minutes then add cabbage.
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- Boil pork belly in water until it becomes tender. Separate the meat and broth when ready to cook.
- Heat oil in a deep pan or a pot and fry the potatoes, carrots, and bananas until the edges are slightly browned. Remove from oil and transfer to a plate.
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- In a deep pot over medium heat, heat about 2 tablespoons of oil. Add saba bananas and cook, turning as needed, until lightly browned. Remove from pan and drain on paper towels.
- Add potatoes and carrots and cook until lightly browned. Remove from pan and drain on paper towels.
- Add Chorizo de bilbao and cook until lightly browned. Remove from pan and drain on paper towels.
- Remove excess oil except for about 1 tablespoon. Add onions and garlic and cook until softened.
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From wikihow.com
100% (1)Estimated Reading Time 8 minsCategory Philippine DishesPublished 2018-02-14
- Making Chicken and Chorizo Pochero Download Article Sauté the saba bananas for 5 minutes. Pour 1⁄2 cup (120 ml) of vegetable or canola oil into a large pot and turn the burner to medium.
- Creating Beef Pochero Download Article Bring water to a boil and add the beef, onion, and peppercorns. Pour 4 cups (950 ml) of water into a large pot and turn the burner to high.
- Making Fish Pochero Download Article Season the fish and let it rest for 15 minutes. Sprinkle 2 whole golden pompano with salt, pepper, and garlic powder to taste.
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From stevehacks.com
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From tasteatlas.com
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Pochero comes from the Spanish word puchero which means stewpot. This is true enough because beef pochero is a stewed beef with vegetables and tomato sauce in it. Anyway, let’s all put back the Spaniard’s time by learning how to cook beef pochero. Beef Pochero Ingredients: 500 grams of beef ( short ribs) 1 piece of Chinese sausage, sliced diagonally; 2 medium block …
From denznet.com
From denznet.com
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