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

Course: Main Course
Cuisine: Spanish
Keyword: Pochero, Puchero
Servings: 8
Author: Kitten A.


  • a big saucepot, I prefer a big wok
  • Ladle
  • chopping board
  • knife


  • 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


  • In a hot pan, pour in the cooking oil.
  • Saute the onion until translucent. You may add in the garlic and saute it as well.
  • Saute the tomatoes until it has caramelized.
  • Add in the Chicken and Pork, saute it until half-cooked.
  • Pour in the Fish Sauce. Let the meat absorb the juices of the aromatics and the fish sauce.
  • You may now add in the water.
  • Also, the potatoes, chorizo, black pepper, and the cube.
  • Stir altogether.
  • Add the string beans and Pork & Beans.
  • Stir completely and then you may add in the Saba to soak in some of the sauce.
  • Add in the sugar.
  • Let it simmer, then you can add in the cabbage.
  • 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.
  • It is now ready to serve.