One of the odd things that we never had at home, and I am not even sure why. Pochero is a dish that is soupy and usually made with beef. This recipe I found in one of mom’s local cookbooks which I realized I never hold now. My sister requested that we do something more Filipino rather than the usual crazy unfamiliar (but welcome) flavors of other countries. And so be it.
We have most of the ingredients at home, except for the chorizo, which I quickly substituted with hungarian sausage. I know I know. The flavor profile is hugely different, but it was a good addition anyway.
The recipe was simple. I changed the instructions and some of the ingredients on what felt right and what I know would make it taste better. Some of the instructions just said to boil the meat which was like a waste of flavor. Also, it required removing the meat at some point (maybe it will get too soft?) which I really didn’t want to do. So I added the potatoes, bananas and cabbage in the whole bunch and it was a lovely sight. 🙂
Honestly, it was really really really good. Especially it was so easy. And it was local. I mean, I haven’t tried any new local dishes that was this easy and familiar (even if we don’t make it at all). And now, with all the Filipino restaurants and local food I am experimenting on, I want to try a local dish again, soon 🙂
Chicken Pochero Recipe
1/2 cup of diced fatty pork
1 onion, diced
5 cloves of garlic, pounded and peeled
5 tomatoes, diced
1 hungarian sausage, sliced
1 whole chicken, cut into serving pieces
3 cups potatoes, diced
5 saba banans, cut as big as the potatoes
1/2 head of cabbage, cleaned
Allow the pork to render its fat thoroughly. Add in the aromatics and the tomatoes and let it soften. Season with salt, pepper and paprika (preferably not the spicy one). Add in the sausage and stir some more. Put in the chicken and let it fry a bit until partially cooked. Season with more salt and pepper as needed, along with the chicken powder and add enough water to cover the chicken. Let it boil through and through until cooked. I did it for 30 minutes, adding water as needed. Taste. Add the tomato sauce (I actually used canned spaghetti sauce) to make the sauce have a richer tomato flavor. Add in the potatoes (since they take longer to cook), cover for a while. Then add the bananas and cabbage. Let this cook and serve. 🙂