Pochero

Pochero
  • PREP TIME
    20 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    6 People
  • VIEWS
    9

Embark on a culinary journey to the Philippines with this heartwarming Pochero, a vibrant chicken stew brimming with tender meat, an array of garden vegetables, and the subtle sweetness of plantains, all simmered in a rich and flavorful tomato-infused broth. A truly comforting and satisfying dish that brings the taste of home to your table.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    59 g
  • Cholesterol
    203 mg
  • Fiber
    10 g
  • Protein
    64 g
  • Saturated Fat
    15 g
  • Sodium
    886 mg
  • Sugar
    16 g
  • Fat
    52 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the plantains and potatoes and cook, turning occasionally, until lightly browned on all sides, about 5-7 minutes. Remove from the pot and set aside.

02

Step

Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

03

Step

Add the chicken pieces and chorizo to the pot. Season generously with salt and pepper. Cover the pot and cook for 5 minutes, allowing the chicken to brown slightly.

04

Step

Pour in enough water to completely cover the chicken. Bring to a simmer over medium-high heat, then reduce the heat to low, cover, and simmer for 10 minutes.

05

Step

Add the diced tomatoes to the pot, cover, and continue to simmer for another 10 minutes.

06

Step

Stir in the reserved plantain and potato mixture, shredded cabbage, and drained garbanzo beans. Cover and cook until the cabbage is tender and the stew is heated through, about 5 minutes.

07

Step

Serve hot, preferably with steamed rice. Garnish with fresh cilantro, if desired.

For a richer flavor, use chicken broth instead of water.
Feel free to add other vegetables like green beans or bok choy.
If you can't find chorizo de Bilbao, you can substitute with another type of Spanish chorizo or even smoked sausage.
Adjust the amount of water to your desired consistency. The stew should be thick and flavorful.

Boris Runolfsson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 3 Ratings)
Total Reviews: (7)
  • Lillie Lowe

    I've never had pochero before, but this recipe makes me want to try it again and again.

  • Sadie Nikolaus

    My family loved this! I used chicken broth and it was so flavorful.

  • Roslyn Marvin

    So easy to follow and the results were delicious. Thank you!

  • Louvenia Jacobson

    The chorizo gives it a nice kick. I added some green beans too.

  • Jamir Ortiz

    I made this for a Filipino dinner party and it was a hit!

  • Beth Feest

    This recipe is amazing! The plantains add such a unique sweetness.

  • Leif Zulauf

    The best pochero I've ever made!

LEAVE A REVIEW

Please Rate