Pork and Chicken Pochero Recipe is a delectable dish embraced by Filipinos while under Spanish rule. Also known as puchero or putsero.
It is a tomato based stew made of pork, chicken, chorizo de bilbao, plantain banana, potato and vegetables.
This dish is the equivalent of the cocido of Spain.
This Pork and Chicken Pochero recipe is also similar to afritada except for the plantain banana and the other vegetables.
What differentiate Pochero from other tomato based stew is the use of plantain banana (saging saba). One thing to remember, cook with ripe plantain banana.
Beef was originally used to make pochero but Filipinos have adapted using pork and chicken too.
I used to make pochero with chorizo de bilbao, but the chorizo available in Asian stores are not as tastier. So, I switched to smoked kielbasa which complement the dish so well.
This dish is much better when a day old. It helps to fry the potatoes and bananas so it doesn’t get mushy.
Tips in Making Pochero
1. You can make this dish combining pork and chicken but it can also be prepared with either or, whichever you prefer.
2. Remove chicken once it is cooked and continue cooking pork. Combine when ready to season.
3. Saba is not easily available in other countries instead substitute with plantain banana. Plantain is ripe once skin has dark patches.
4. Depending on your preference, fry potato and banana first, so it doesn't get soggy or mushy otherwise cook it with all the ingredients.
How to Cook Pork and Chicken Pochero Recipe
Pork and Chicken Pochero Recipe
- ½ pound chicken marinate with 1 tablespoon fish sauce
- ½ pound pork belly chopped
- 1 can 8 oz 227 g tomato sauce
- 1 medium onion diced
- 5 cloves garlic minced
- 2 tablespoons patis fish-sauce
- 1 tablespoon whole pepper corn
- ½ cup chick peas garbanzos
- 1 ripe plaintain banana (saging saba) sliced diagonally
- 1 medium sized potato sliced diagonally
- 5 pieces string beans (sitaw)
- 1 bok choy
- 1 cup water
- ¼ cup cooking oil
- Marinate chicken with fish sauce for at least 20 minutes or longer and place it in the fridge. (optional) Note: This is an extra step but chicken is much tastier.
- Heat oil over medium heat.
- Fry potatoes and bananas. When done set aside.
- Remove oil leaving about 2 tablespoons of oil.
- Fry chorizo de bilbao or sausage for 2 minutes. Push it to the side of the pan.
- Saute onion for 2 minutes.
- Add garlic and cook until golden.
- Toss in chicken, pork, pepper corn and fish sauce.
- Once chicken and pork have released its juice add water.
- Simmer until meat are half-cooked.
- Add tomato sauce. Simmer until meat are cooked.
- Stir in potatoes, bananas, garbanzos and vegetables.
- Cook until green beans are done.
- Toss in bokchoy and turn off heat.
- Remove chicken from pot if cooked ahead of pork. Add back in once pork is tender.
- If saging saba is not available in your area use plantain.
I have been craving this dish for a while now, and am so happy you specifically used chicken and pork together... exactly how my Lola made it when I was a kid.