Pork and Chicken Pochero Recipe
This is a tomato based stew made with pork and chicken, chorizo de bilbao, plantain banana (saging na saba), potato and vegetables.
Servings 6
Calories 500kcal
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
- 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.
Nutrition
Calories: 500kcal | Carbohydrates: 31g | Protein: 17g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 55mg | Sodium: 618mg | Potassium: 1096mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7230IU | Vitamin C: 84.6mg | Calcium: 213mg | Iron: 3.6mg