Pochero is one of those comfort foods that was influenced by the Spanish people during colonial times.

Some people usually do this with chicken or pork or beef but I learned it from my mother and she uses all three types of meat at a given time, I on the other hand just use two.

I hope that you enjoy this dish that is perfected in time.

Pocherong Manok at Baboy

  • 1/4 cup Cooking Oil (for sauteing)
  • 4 cloves Garlic (crushed)
  • 1 piece Onion (sliced)
  • 2 pieces Tomatoes (sliced)
  • 2 pieces Chorizo (sliced, diagonally)
  • 3 pieces Saba Banana (sliced diagonally)
  • 3 pieces of Potatoes (cubed)
  • 1/2 kilo chicken (cut into smaller pieces)
  • 1/2 kilo Pork (cut into cubes)
  • 2 cans Pork and Beans (you may use this instead of Garbanzos and Tomato Sauce.)
  • 1 pack Pechay (cut into 3-inch pieces)
  • 1 pack String Beans (cut into 3-inch pieces)
  • 1/2 head Cabbage (cut into shreds)
  • 2 tbsp Fish Sauce
  • 2 cups Water
  • 1 piece Cube
  • 1 tbsp Black Pepper
  • 2 tsp Sugar

  1. In a hot pan, pour in the cooking oil.

  2. Saute the onion until translucent. You may add in the garlic and saute it as well.

  3. Saute the tomatoes until it has caramelized.

  4. Add in the Chicken and Pork, saute it until half-cooked.

  5. Pour in the Fish Sauce. Let the meat absorb the juices of the aromatics and the fish sauce.

  6. You may now add in the water.

  7. Also, the potatoes, chorizo, black pepper, and the cube.

  8. Stir altogether.

  9. Add the string beans and Pork & Beans.

  10. Stir completely and then you may add in the Saba to soak in some of the sauce.

  11. Add in the sugar.

  12. Let it simmer, then you can add in the cabbage.

  13. Check your Pochero and then you can add in the Pechay and then let it simmer for a few minutes before putting the heat off.

  14. It is now ready to serve.

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