A New Family Favorite: Chicken and Pork Pochero

9 months ago

chicken and pork pochero

During times of gathering, best dishes like kare-kare, callos, and cocido grace the table. Another classic Filipino staple during family feasts is pochero or puchero. What’s extraordinary about this dish however, is that other countries like Colombia, Argentina, and some parts of Mexico also have their variation of the hearty chicken and pork stew.  



Makes 6 servings


½ cup Olive oil

½ kilo Pork liempo, cut into serving pieces

½ kilo Chicken, cut into serving pieces

1 pc Spanish chorizo, sliced

5 cloves Garlic, minced

1 Red onion, minced

10 Ripe tomatoes, diced

  • Salt and pepper, to taste
  • Cayenne pepper, to taste
  • Paprika, to taste
  • Sugar, to taste

2 Tbsps Fish sauce

3-4 cups Water

2 Potatoes, quartered

4 Saba bananas, sliced diagonally

½ head Small cabbage

1 bundle Pechay, ends trimmed

1 small bundle Baguio beans, trimmed

1 can Chickpeas (garbanzos), drained


  1. In a large saucepan, heat 2 tablespoons of olive oil. Sear the pork liempo, chicken, and chorizo in the oil one at a time. Set aside.
  2. In the same pan, add another two tablespoons of olive oil and sauté the garlic and onion. Add tomatoes and simmer until it cooks down into a paste-like consistency. Season the mixture with salt, pepper, cayenne, paprika, and a bit of sugar.
  3. Return the pork and chicken to the sauce pan. Season with fish sauce.
  4. Add enough water to cover the meat. Bring to a boil then reduce to a simmer. Add the potatoes. Continue to cook until the pork and chicken become tender, stirring occasionally.
  5. In a separate pan, heat about 3 tablespoons of olive oil. Pan fry the saba until it turns slightly brown. Drain the excess oil with paper towels. Set aside.
  6. In a deep saucepan, boil about 1 ½ liters of water. Put a handful of salt.
  7. Blanch the cabbage, pechay, and Baguio beans one at a time for about 1 minute each. Take the vegetables out and shock them in ice cold water for a few seconds. Draw out excess water by spinning the vegetables in a salad spinner or with paper towels. Set aside.
  8. Check the meats. If they are already tender, take out the meat and reserve the broth.
  9. Reduce the broth some more to thicken into a sauce. Adjust seasoning according to preference. Add the garbanzos and fried saba. Simmer for another five minutes.
  10. To assemble, arrange chicken, pork, and chorizo on one side of a serving platter. Arrange the blanched vegetables, potatoes, and saba on the other side. Pour sauce on top or serve in a separate container.


Recipe by Chef Anjo dela Cruz

Photographed by Mike Cuevas of Studio 100


Searching for more classic Pinoy dishes?

Adobong Manok Sa Pinausukang Gata

Tilapiang Escabeche Tagalog Style


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