POCHERO RECIPE. Hi, guys! Today’s menu is called Pochero.I made this Pochero last week, and I cannot stop raving about it. I like the non-overpowering sourness of the sauce and the tomato just made this meal come together. With yam (or sweet potato), Saba ( or plantain) added in the sauce, Pochero can be a meal in itself without the rice added… hmmm but who are we fooling here? There should be rice and it must be drizzled with the Pochero sauce, right?
Pochero is a Filipino type stew which means stew pot. It has with yam, ( sweet potato) Saba ( plantain), tomato sauce and Bok Choy. When you make Pochero, you can use pork beef or chicken, but today I used chicken meat.Some Pinoy add Garbanzo beans but in this meal, I skip Garbanzo because my kids don’t like it.
In this Pochero recipe, I fried the chicken, yams and banana since I thought it tasted better compared to non frying it. The downside though is – it is just more work and time consuming when you fry the ingredients. I tried this Pochero recipe without pre frying the ingredients and it still good; So take your pick and decide for yourself.
So this is the end result of that Pochero: that sauce right , you can just slurp it.. you cannot skip the sliced tomatoes here. It brings the sauce’s taste come together.
SWEET YAMS AND BANANA
WHAT I LOVE ABOUT THIS POCHERO:
1. The sauce is creamy. Perfect for rice.
2.The sweet yam… its gentle sweetness stood out when mix with the sauce.
3. It can just be a meal on itself – without rice, but I am not doing it; I need rice drizzled with the Pochero sauce.
4. Freeze-able. You can make a large batch and bring some and intermittently bring some for baon ( pack lunch).
- 1½ lbs Drummette or Wingette ( highly recommend since it is quick to fry)
- 1 small size yam (about size of your palm) sliced into ½ inch thick
- 2 saba banana (if using plantain, use i piece only) sliced into ½ thick
- 5 oz tomatoe, sliced ( each is almost the size of pingpong balls)
- 3 oz onion ( about the size of ping pong ball)
- 3 cloves of garlic,crushed
- 1 can 15 oz tomato sauce
- 2 bunches baby Bok Choy
- 2 tablespoons fish sauce ( add more according to your liking)
- ½ cup of water
- Cooking oil for frying
- Heat cooking oil and fry banana and yam. Set aside.
- Fry chicken until brown and set aside.
- In the same pan, add garlic and sautee' until brown. Add the onion and sautee' until transparent. Add in the chopped tomatoes.
- Add the fried chicken and let it simmer.
- Turn heat to low.
- Add the fish sauce and water. Simmer for another 10 minutes add more water if needed. This is to totally cook the chicken.
- When ready, add the tomato sauce. Let it simmer for another 5 minutes. Add more water and fish sauce for taste and sauce.
- Add the fried banana, yam and Bok Choy. Simmer for another 3 minutes.
- Turn off heat and serve hot,
1. Brown the chicken first in the pan, add in the fish sauce and more water than the suggested recipe. Let the chicken soften and when ready, add the yams. Let simmer until the yams are soft. Add more water if needed.
Add the sauce and the banana. Let the banana cook through and season with more fish sauce or salt and pepper. Serve hot.