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Home » Recipes » Beef Recipes » Beef Pochero Recipe

Beef Pochero Recipe

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Beef Pochero is a Filipino Stew similar to that of “Beef Nilaga“. This dish is complimented by the sweetness of the saba banana, and a unique sour blend is brought-in by the tomato sauce. A very enticing dish that is worth craving for; beef pochero brings out the delightful taste of our Spanish influence.

beef pochero

This Beef Pochero is straightforward. All you have to do is have all the ingredient on hand and follow the recipe step by step. Note that aside from the tomato sauce and banana, the chorizo de Bilbao and chick peas are determine the outcome of this dish. It is recommended that you have these ingredients available. Chinese link sausages can be used as a replacement for chorizo though.

I enjoy eating pochero because of its nice taste. It is best eaten warm along with white rice. Sometimes, I add a little fish sauce dip to add a little saltiness to it.

Try this Beef Pochero recipe and let me know what you think.

Print Pin
5 from 1 vote

Beef Pochero Recipe

Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 12 minutes
Servings 6
Author Vanjo Merano

Ingredients

  • 2 lbs beef short ribs or cubed sirloin
  • 1/2 medium cabbage quartered
  • 1 bunch Bok choy pechay
  • 1 bundle long green beans about 15 pieces
  • 1 medium sized potato cubed
  • 2 large plantains saba banana, sliced
  • 3 pieces chorizo sliced thinly
  • 1 large tomato diced
  • 1 medium sized onion diced
  • 2 tbsp whole pepper corn
  • 2 tbsp fish sauce
  • 1 tsp garlic
  • 1 small can tomato sauce
  • 3 cups water
  • 1 cup garbanzos

Instructions

  • Heat oil in the pot and fry the banana until color turns golden brown. Once done, set the bananas aside
  • Put in the chorizo in the same pot and fry for about 3 to 5 minutes then set aside
  • Sauté the garlic, onion, and tomato
  • Add the beef and cook for 5 minutes
  • Add the fish sauce, tomato sauce, and whole pepper corn and mix well
  • Add the water and simmer until meat is tender (about 35 minutes in pressure cooker)
  • Put-in the fried chorizo, fried banana, potato, and garbanzos and simmer for 7 minutes
  • Add the cabbage, long green beans and simmer for 5 minutes
  • Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bok choy
  • Serve hot. Share and Enjoy!

Nutrition

Serving: 6g

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  • Pata Pochero
    Pata Pochero
  • Beef Mechado Recipe
    Beef Mechado Recipe
  • Beef Stir Fry Recipe
    Beef Stir Fry Recipe
  • Beef Caldereta Recipe
    Beef Caldereta Recipe
  • Beef Asado Recipe
    Beef Asado Recipe
  • Beef Broccoli Recipe with Carrots
    Beef Broccoli Recipe with Carrots

Reader Interactions

Comments

  1. Dhang baluyot says

    October 8, 2015 at 10:22 pm

    How many cups of water po?

    Reply
    • Vanjo Merano says

      October 9, 2015 at 2:03 pm

      Dhang -- 3 cups water.

      Reply
  2. aizequeen says

    March 10, 2012 at 2:18 am

    Hello,
    I was browsing for a simple yet very palatable beef pochero recipe and I found this. I hope I can make by tomorrow coz I have office friends visiting me and they requested for one. 🙂

    Reply
  3. dorie beldomia says

    February 6, 2012 at 9:25 pm

    Hi, Sir. Panlasang Pinoy recipes was a great help for me in doing my standard recipe. I work in a restuarant and doing the research and development.. I use to test your recipes and its great.
    Keep up the good work and hope to keep in touch with you and i can say thank you personally… God bless .

    Reply
  4. jhoan says

    November 22, 2011 at 10:11 pm

    hi!
    i really love this website!now i know na how to cook!!!hahahhha!i’m so happy!thanks chef vanjo!!

    Reply
  5. Jose says

    August 2, 2011 at 12:31 am

    I like beef, pork or chicken pochero because it’s a complete meal itself, with all the veges in it makes the recipe more delicious, it’s good with rice too..

    Reply
  6. jazmine says

    July 14, 2011 at 8:37 am

    thanks for the recipe..keep it up i wanna buy ur cook book 🙂

    Reply
  7. amy says

    May 23, 2011 at 7:05 am

    This site is simple and yet very fun and exciting. Thank you guys!GBY!

    Reply
  8. alexandra jade says

    October 19, 2010 at 8:46 pm

    hey, that really looks great.. but can i use chicken instead of beef? my husband loves chicken much more that beef…. can i?

    Reply
  9. Rosella Dela Pena says

    June 26, 2010 at 8:46 am

    Hello! I’ve tried this recipe last week and my friends especially my husband loves it. thank you so much for sharing your blessing with us.

    Reply
    • Panlasang Pinoy says

      June 26, 2010 at 11:20 am

      I’m glad that you like it. It is my pleasure, Rosella.

      Reply
  10. gen says

    June 14, 2010 at 7:22 pm

    hello! OMG! I made this for the first time today! It was yummy! Can’t wait for the husband to taste it! Thank you guys! Nomnomnom

    PS. i substituted italian sausage instead of chorizo, it still taste great!

    Reply
  11. Mrs Higgind says

    April 7, 2010 at 8:26 pm

    hello po kuya thanks for sharing to all the recipes,and i learned a lot how to cook.god bless po!

    Reply
  12. Marivic says

    January 22, 2010 at 8:28 pm

    Hi Evelyn,

    I have the same problem. I can’t find saging saba, and the plantain banana in our store was not ripe. How was your turn out without the bananas?

    Thank you 🙂

    Reply
  13. Panlasang Pinoy says

    January 16, 2010 at 3:11 pm

    Hi Lynn, please feel free to browse the site for our recipes. You may want to put the ones on the top post (located on the left side of the page) on your list.
    If you are asking my recommendation, why don’t you try either of the following:

    Pancit Canton or Pancit Guisado or Pinoy Spaghetti
    Lumpiang Shanghai
    Lechon Kawali
    Menudo
    Beef Mechado
    Leche Flan

    Reply
  14. REBECCA SADSA says

    January 8, 2010 at 4:52 pm

    I love this site, its wonderful, it helps me how to improve my cooking knowledge and invent other taste mixing together other dishes. Complimenti!!!!!

    Reply
  15. novie says

    September 18, 2009 at 10:50 pm

    thank you po for sharing your gift to us. Im so excited na to try this recipe:)

    Reply
  16. Panlasang Pinoy says

    August 17, 2009 at 2:45 pm

    Hi Rina, sure thing. We’ll be posting Igado and Empanada soon. Hope to see you around.

    Reply
  17. cynthia isip says

    July 11, 2009 at 8:17 am

    dont you have the book. so we can buy it.

    Reply
  18. Panlasang Pinoy says

    June 17, 2009 at 6:51 pm

    Its nice to know that the food looks appealing. I’ll also do a self study on photography para mas mapaganda pa ang mga images. By the way, were you able to make it? How was it?

    Reply
    • Marivic says

      January 22, 2010 at 8:33 pm

      Hi Po Kuya,

      Do I need to use ripe saging saba or plantain banana for this recipe? Also, I’m using beef sausage, could not find the chorizo in our store. I got everything beside bananas :).

      Thank you so much for your effort :).

      God bless.

      Reply
      • Panlasang Pinoy says

        January 22, 2010 at 8:50 pm

        Marivic, it is advisable to use ripe bananas (as long as it is not over ripe) for this recipe.

        Is that the Italian or Polish sausage?

  19. Joelen says

    June 17, 2009 at 7:43 am

    This looks wonderful! I know if my husband saw this, he’d want me to make it right away! 🙂

    Reply

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