Beef Pochero is another popular beef dish Filipinos love. It’s similar to Beef Nilaga (Clear Beef Soup), but this one is cooked with tomatoes and tomato sauce. Others prepare this with just a little sauce that’s thickened, while others serve this like a soup. I like my Pochero a combination of both… saucy, but with lots of soup.
- 2 1/2 lbs stew beef, cut into cubes
- 1 small head of a cabbage quartered
- 2-3 bunches Pechay or Bok Choi
- 2 medium sized sweet potatoes quartered
- 5 plantains peeled and sliced in the middle
- 1 piece Chorizo de Bilbao, sliced thinly
- 1 cup cooked chickpeas (optional)
- 1 small can of tomato sauce
- 2 cups water
- 1 small onion sliced
- 3 cloves garlic minced
- 2 tomatoes, chopped
- 1 Tbsp. Fish sauce
- oil for frying
- salt and pepper to taste
- In a pan, heat oil and fry the plantains and sweet potatoes until slightly brown, set aside.
- In the same pan, remove excess oil. Saute the garlic, onions and tomatoes.
- Add in the beef and fish sauce.
- Saute until brown, then season with salt and pepper.
- Add in the Chorizo de Bilabao, tomato sauce and water. Let boil.
- Cover and simmer over low medium heat until beef is tender.
- Once the beef is tender, add in the fried sweet potatoes and cook chickpeas.
- Let it simmer some more. Then add the veggies.
- Simmer until the veggies (cabbage and pechay) are cooked.
- Lastly, add the fried plantain.
- Serve with steamed rice.
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