How To make Puchero
1/2 c Chickpeas
2 sm Zucchini
1/4 lb Boneless lamb
2 sm Sweet potatoes
1/4 lb Boneless beef
1 c Corn cut from the cob
3 lb Chicken
2 White potatoes, boiled in
-jackets 1/2 lb Ham
3 Barely ripe bananas
1 lg Onion
1/2 ts Coriander seeds, crushed
3 Cloves garlic
1/4 ts Pepper
1 Veal knuckle, split
3 tb Oil (or butter)
1 ts Salt
2 Pears
2 qt Chicken broth
3 Peaches
1/2 sm Cabbage
2 Limes
2 sm Turnips
1 lg Carrot
"Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day." Place the chick peas in a kettle, cover with broth, and soak overnight. Cut the lamb and beef into 2-inch cubes, cut the chicken into serving pieces, and dice the ham. Peel and slice the onion and garlic. Combine the drained chick peas, all the meats, the veal knuckle, onion, garlic, and salt in a large soup kettle. Cover with 2 quarts of cold water and bring to a full boil. Skim off the froth. Lower the heat, cover, and simmer for 45 minutes.
Cut the cabbage into eight wedges. Peel and slice the turnips and carrot. Slice the zucchini. Peel and dice the sweet potatoes. Cut the corn from the cob. Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to the kettle. Cover and simmer about 20 minutes or until meats and vegetables are tender. Peel the boiled white potatoes and cut into thick slices. Peel bananas and cut into 2-inch slices. Saute potatoes, sprinkled with crushed coriander seeds and pepper in oil. Remove the potato slices with a slotted spoon. Keep warm. In the same oil saute the bananas until golden. Keep warm with the potatoes. Peel, core, and slice the pears and peaches. Put in a small pan with a little water and poach for 10 minutes. Do not overcook. Drain the fruit. Adjust the seasonings. Serve each bowl of soup with the juice from one lime wedge and a Tbsp. of Guacamole. From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett
How To make Puchero's Videos
Simple PORK POCHERO that is awesome!! | Pork Recipe
PORK POCHERO is a tomato-based stew. Flavorful, hearty, and packed with meaty flavor, this dish is great with rice.
INGREDIENTS:
1/2 kilo Pork, cut into chunks
4 cloves Garlic, chopped
1 medium Onion, sliced
1/4 cup Thai Fish Sauce (Patis)
1/2 tsp Black Pepper
4 pcs Tomatoes, cut into dice
1/2 cup Tomato Sauce
3 medium Potatoes, cut into quarter
1 medium Carrot, cut into dice
4 pcs Saba Banana, cut into bite size
2 cups Green Beans
1 small Cabbage
Petchay or Bokchoy
1 small can Pork & Beans
1 and 1/2 cup Water (add more if needed)
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#PorkPochero #PorkRecipe
Pochero with Pork and Beans
Pochero with Pork and Beans Recipe
Details:
Ingredients:
2 lbs pork belly cubed
1 piece Knorr Pork Cube
15 ounces pork and beans
1 piece potato cubed
2 pieces saba banana sliced
1/4 head cabbage sliced
1 bunch pechay
18 pieces long green beans
1 piece Chorizo de Bilbao sliced
1 piece tomato cubed
1 piece onion chopped
4 cloves garlic chopped
3 cups water
Patis and ground black pepper to taste
3 tablespoons cooking oil
Instructions:
Heat oil in a cooking pot. Saute onion and garlic.
Add pork once the onion softens. Saute until the color turns light brown.
Add Knorr Pork Cube. Stir and then add chorizo. Cook for 1 minute.
Pour water. Let boil. Cover the pot and adjust heat between low to medium. Cook for 45 to 60 minutes or until pork gets tender. Note: add more water as needed.
Put potato and saba banana into the pot. Cover and continue to boil for 5 minutes.
Pour pork and beans into the pot. Cook for 3 minutes.
Add long green beans, cabbage, and pechay. Cook for 2 to 3 minutes.
Season with patis and ground black pepper.
Transfer to a serving bowl. Enjoy!
#filipino #yummy #delish
Pochero recipe
Pochero or Puchero is a well-loved Filipino stew made with beef, saba, chick peas, and tomato sauce. This dish is quite popular and has several variations, as you can also use chicken or pork rather than beef. When it comes to the vegetables, you can add more or less depending on what you want in your dish. Pochero is best served and eaten hot with steamed rice.
Special Pocherong Manok (Chicken Pochero) | Easy to Prepare | Atching Lillian
Kumpletos Rekados! Simple to prepare, delicious and healthy.
This recipe uses chicken as the main meat, however, in cooking Pochero, you can use beef, pork or even fish.
Enjoy this classic Filipino dish.
Valencian Puchero Recipe - Winter Spanish Stew
Full recipe here:
Well balanced and nourishing, this Valencian puchero recipe will show you how to make a simple yet hearty Spanish stew that is sure to warm you up on a cold winter’s day.
POCHERONG MANOK : Easy Healthy Recipe
POCHERONG MANOK Recipe