Pochero

Its South American counterpart is usually served in the colder months, so maybe that’s why our local pochero is a hit come December. Whatever the reason, this classic and festive dish makes our holiday meals complete.

  • Required cooking skill level

    Intermediate
  • 2-5
    persons serving
  • 75
    minutes preparation time

INGREDIENTS

  1. 1/4 kilo Pork kasim, large diced
  2. 1/4 kilo Chicken thighs and legs
  3. 1/2 tsp UFC Iodized Salt
  4. 1/4 tsp UFC Ground black pepper
  5. 2 Tbsp Golden Fiesta Canola Oil
  6. 1/2 cup Diagonally sliced chorizo bilbao
  7. 1/4 cup Chopped onions
  8. 2 Tbsp Chopped garlic
  9. 1 pack UFC Tomato Sauce Guisado (200 grams)
  10. 2 cups Water
  11. 4 Saba bananas, cut diagonally into 2
  12. 1/2 cup Garbanzos, drained, rinsed
  13. 1 tsp Datu Puti Patis
  14. 1/4 tsp UFC Iodized Salt
  15. 1/4 tsp UFC Ground black pepper
  16. 15 pieces Baguio beans, cleaned
  17. 1/4 Head cabbage, small

PREPARATION

  • 1 Season pork and chicken with salt and pepper. In a pan, heat Golden Fiesta Canola Oil. Sear pork and chicken on all sides until brown. Remove from pan and set aside.
  • 2 In the same pan, saute chorizo until cooked. Add onions and garlic, and saute until fragrant. Add pork and chicken. Add UFC Tomato Sauce Guisado and water. Bring to a quick boil, cover then simmer for 30 to 40 minutes or until meat is tender.
  • 3 Add bananas and garbanzos. Simmer for another 8 to 10 minutes.
  • 4 Season with Datu Puti Patis salt, and pepper. Add baguio beans and cabbage. Simmer for another 3 to 5 minutes until vegetables are cooked.
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