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Could there be anything more inviting than the aroma of some warm, meaty Beef Pochero greeting you at the dinner table? If you aren’t familiar with this dish, it is a perfect blend of chickpeas, bok choy, potatoes, chorizo, and of course, beef. To be honest, there’s a lot more components we add to this dish than mentioned. But the best part is that the taste never gets overwhelming.
How does it taste like?
Our abundance of tomato sauce and fish sauce work perfectly well to create a balanced mix of semi-sweet and savory flavors. And because we also add a hefty amount of water to the stew, the taste doesn’t become too strong to sting our taste buds. Instead, you get a deliciously mild and comforting Filipino stew that also works as a viand. This would definitely work well with some freshly made rice. But it would also be great as a solo dish that’ll keep you warm on a chilly day.
And the idea of putting all of these ingredients together to make our delectable stew is something you can essentially deduce from its name. Translating “Puchero” to Spanish will give you “stew pot,” which presents quite the self-explanatory description of our dish. But of course, you also can’t forget about the word that precedes this one. Other than its delightful taste, one distinct point of appeal our pochero has is the one of a kind soft texture of its beef. This only makes your dish all the more palatable and irresistible alongside our mix of fried bananas, potato and garbanzos.
How to Cook Beef Pochero
Fry the plantains and chorizo
Simply begin by heating up your oil in a pot. We’ll be using this to pre-cook some of our ingredients we’ll need for later. One of these ingredients is 2 large plantains or saba bananas. Make sure to slice them before you put these into your pot. And then fry them until they become golden brown. Then set these aside as we’ll need them later on. Now we’ll get our 3 pieces of chorizo that’s sliced thinly, and proceed to place this in the pot. Fry these for approximately 3 to 5 minutes. After that’s done, set them aside like we did with the saba.
Saute the aromatics and start cooking the beef
Take 1 teaspoon of garlic, 1 medium-sized onion and 1 large tomato that are both diced. And then put them in your pot. We will sauté these, and then add our 2 lbs. of beef short ribs or cubed sirloin into the mix.
After you let these cook for 5 minutes, proceed to put 2 tablespoons of fish sauce, 1 small can of tomato sauce, and 2 tablespoons of whole peppercorn. Mix these thoroughly together, then pour 3 cups of water inside. Here comes the waiting part, as it is integral to let that beef get perfectly tender. We will let this simmer until the beef becomes soft, which should take about 35 minutes in a pressure cooker.
Add the pre-cooked ingredients along with the vegetables
Once your meat is tender, you can take out your fried chorizo and banana from earlier. Add these into your pot, alongside 1 medium-sized potato that is cubed, and 1 cup of garbanzos. Now let this simmer with your water for 7 minutes. Afterwards, we’ll be placing ½ medium cabbage that is quartered, as well as 1 bundle of long green beans inside. The latter should be equal to around 15 pieces. Once these are in, you can also let them simmer, but only for 5 minutes.
For our last ingredient, we’ll be adding 1 bunch of pechay or bok choy to truly complete the dish. Turn your heat off, and put your cover on top. Wait for 5 minutes to let the pechay cook nicely. Then you can transfer this to your serving bowl of choice, and enjoy!
Transfer to a serving bowl and serve
I definitely love having a good bowl of stew like Beef Pochero for lunch or dinner to serve as a comfortingly hearty dish! But sometimes, I could also be in the mood for other types of meat to have with it.
Other versions of pochero to try:
One dynamic duo you definitely can’t underestimate for the richness and distinct texture it brings to a dish is pork and beans. These two work harmoniously together to give a sense of sweetness and saltiness to a recipe. This is why it also works well with our loving mix of long green beans, cabbage, potatoes, and all the other ingredients that make our perfectly balanced stew. Pork and beans definitely do bring a rich flavor on their own, only heightening the overall taste of our subtly-flavored and delicious stew.
Opting for the white meat alternative to most pork or beef recipes can usually bring surprisingly great results. And for Chicken Pochero, this is definitely the case, as it factors in nicely with the taste of our Chorizo de Bilbao and chickpeas. Another plus to this dish is that it only takes about 50 minutes to make. If you’re looking for a tasty and filling, but ultimately healthy dish to chow down on, you should consider this recipe!
How did you like our Beef Pochero recipe? Feel free to share some of your thoughts below!
- 2 lbs beef chuck
- 1/2 head cabbage quartered
- 1 bunch bok choy pechay
- 12 long green beans
- 1 potato cubed
- 2 plantains or saba banana, sliced
- 3 chorizo de bilbao sliced thinly
- 1 tomato diced
- 1 onion diced
- 2 tablespoons whole pepper corn
- 1 tablespoon fish sauce
- 3 cloves garlic
- 8 ounces tomato sauce
- 3 cups water
- 15 ounces garbanzos
- 3 tablespoons cooking oil
- Heat oil in the pot and fry the banana until color turns golden brown. Once done, set the bananas aside2 plantains, 3 tablespoons cooking oil
- Put the chorizo in the same pot and fry each side until it browns. Remove and then set aside.3 chorizo de bilbao
- Uisng the remaining oil (add more if needed), sauté the garlic, onion, and tomato1 tomato, 1 onion, 3 cloves garlic
- Add the beef once the onion and tomato softens. Continue sauteeing until the exterior the beef turns light brown.2 lbs beef chuck
- Add fish sauce, tomato sauce, and whole pepper corn. Stir.1 tablespoon fish sauce, 8 ounces tomato sauce, 2 tablespoons whole pepper corn
- Pour the water. Let it boil. Cover the pot and simmer until the meat gets tender. (You can also use a pressure cooker to tenderize the meat faster)3 cups water
- Add the fried chorizo back into the pot along with the fried bananas. Also add the potato and garbanzos. Simmer for minutes1 potato, 15 ounces garbanzos
- Add the cabbage, long green beans and continue cooking for 5 minutes1/2 head cabbage, 12 long green beans
- Add the bok choy. Turn off the heat. Cover the pot for 5 minutes (the residual heat will completely cook the bok choy).1 bunch bok choy
- Transfer to a serving bowl. Serve hot. Share and Enjoy!