Filipino Puchero or Pochero
Serves 10
Marisa's O-'oldie Filipino Puchero or Pochero Recipe
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  1. 1 cup dried chickpeas
  2. 3 pounds chicken, cut into serving size pieces
  3. 1 pound pork, cut in large cubes
  4. 2 chorizo sausages, cut into 1" pieces
  5. 1 large onion, sliced
  6. 4 teaspoons salt
  7. 1 teaspoons whole black pepper corns
  8. 4 tablespoons oil
  9. 10 cloves garlic, finely chopped
  10. 1 medium onion, finely chopped
  11. 2 Ripe tomatoes, peeled and diced or small can whole tomatoes
  12. 1 pound sweet potatoes, peeled and cut into chunks
  13. 1 bok choy, cut into cross sections
  14. 8 green onions, cut into 2" lengths
  1. Wash chick peas and soak overnight.
  2. I one pot, put in onions, salt, peppercorns, chick peas, chicken, pork, chorizo and add water to cover. Bring to boil.
  3. Reduce heat and simmer until all meats and chick peas are almost tender.
  4. In another pan, heat oil and fry garlic with the chopped onion on low heat, stirring frequently until golden brown.
  5. Add tomatoes and cook to a pulp.
  6. Add meats, stock & sweet potatoes.
  7. Simmer until potatoes are nearly cooked then add cabbage & green onions during the last few minutes.
  8. Serve broth as soup and the meats & vegetables as a separate course.
Adapted from Marissa Otto
Adapted from Marissa Otto
Casler Magazine http://www.casler.org/wordpress/

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