Filipino Pochero

Pochero is a hearty stew that is popular in the Philippines and in some Spanish-speaking countries, where it is known as "cocido". The dish is believed to have originated in Spain and was brought to the Philippines during the Spanish colonial period.

Pochero is typically made with beef, pork, or chicken, along with a variety of vegetables, including cabbage, potatoes, carrots, green beans, and tomatoes. The ingredients are simmered together in a broth flavored with garlic, onions, and sometimes tomato sauce or tomato paste. The stew is seasoned with salt and pepper, as well as other spices such as bay leaves and paprika.

In the Philippines, pochero is often served during special occasions and celebrations, and it is a popular dish during Christmas and New Year's Eve. It is typically served with rice and sometimes with a side of pickled vegetables or achara. Some variations of pochero may also include additional ingredients such as chorizo, chickpeas, or corn.

Filipino Pochero Recipe

A traditional recipe for Filipino pochero:

Ingredients:

• 1 kg beef, cut into serving pieces
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tomatoes, chopped
• 2 cups beef broth
• 2 cups tomato sauce
• 1 bay leaf
• 1 tsp peppercorns
• 1 small head of cabbage, quartered
• 1 bunch of green beans, trimmed
• 2 potatoes, peeled and quartered
• 2 carrots, peeled and sliced
• 2 saba bananas, peeled and sliced
• salt and pepper to taste
• cooking oil

Instructions:

1. Heat oil in a large pot over medium heat. Add the beef and cook until browned on all sides.

2. Add the onions, garlic, and tomatoes, and sauté until the onions are translucent.

3. Pour in the beef broth and tomato sauce, and add the bay leaf and peppercorns. Bring to a boil, then reduce heat and simmer for 1 hour or until the beef is tender.

4. Add the potatoes and carrots, and continue to simmer for 10-15 minutes or until they are tender.

5. Add the cabbage and green beans, and continue to simmer for another 5-10 minutes or until they are cooked but still crisp.

6. Add the saba bananas and cook for another 5 minutes.

7. Season with salt and pepper to taste.

8. Serve hot with steamed rice.

Note: Some variations of pochero may include other ingredients such as chickpeas, chorizo, or corn. Feel free to adjust the recipe to suit your preferences.

Regional variations

Pochero is a popular stew in the Philippines, particularly in the central and southern regions of the country. There are many different ways that pochero is prepared in the Philippines, and the ingredients and cooking methods can vary depending on the region. Here are a few examples:

1. Visayan Pochero: The Visayan region of the Philippines is known for its version of pochero, which is typically made with beef or pork, along with a variety of vegetables such as cabbage, potatoes, and green beans. It is often flavored with garlic and onions and served with rice.

2. Batangas Pochero: The Batangas region of the Philippines is known for its version of pochero, which is typically made with beef or pork, along with a variety of vegetables such as carrots, potatoes, and tomatoes. It is often seasoned with fish sauce and served with rice.

3. Ilocano Pochero: The Ilocano region of the Philippines is known for its version of pochero, which is typically made with beef or chicken, along with a variety of vegetables such as eggplant, green beans, and bitter melon. It is often seasoned with bagoong (shrimp paste) and served with rice.

4. Cebuano Pochero: The Cebuano region of the Philippines is known for its version of pochero, which is typically made with beef or pork, along with a variety of vegetables such as cabbage, potatoes, and carrots. It is often flavored with garlic and onions and served with rice.

These are just a few examples of the many regional variations of pochero in the Philippines. Each version has its own unique combination of ingredients and flavors that reflect the local cuisine and culture.