Pochero with Spicy Eggplant Sauce

Pochero with Spicy Eggplant Sauce | casaveneracion.com

Below, the older pochero recipe.

casaveneracion.com Pochero with Spicy Eggplant Sauce

Ingredients :

500 g. of stewing beef (batok, preferably, but brisket will do too)
1 pc. of chorizo de bilbao (sliced thinly)
3 tbsp. of olive oil
1 tbsp. of finely minced garlic
2 onions, finely chopped
4 tomatoes, finely chopped
1 tsp. of cracked black pepper
1 bay leaf
1/4 c. of tomato paste
200 g. of carrots
250 g. of potaoes
100 g. of baguio beans (french string beans), trimmed and cut into 2
1/2 head of cabbage, cored and cut in half
6 pcs. of saba bananas
cooking oil for frying bananas

Cooking procedure :

Peel the saba bananas. Cut each diagonally into 3 pieces. Fry in hot oil until golden brown. Drain on paper towels and set aside.

Cut the beef into 2″ x 2″ x 2″ cubes. Peel and cut the carrots and potatoes into similar sizes (soak the potatoes in water until use to avoid discoloration).

Heat a heavy casserole. Pour in the olive oil. When hot, add the beef cubes a few pieces at a time and cook over high heat until the edges start to brown. Push the browned pieces to the side as you add the next batch. When all the beef cubes have been browned, add the chorizo slices, garlic, onions, tomatoes and bay leaf. Pour in the tomato paste with a cup of water. Season with salt and pepper. Stir well. Bring to a boil, cover and simmer for 2 hours or until the beef is tender. Add more water (about 1/2 c. at a time to avoid a thin sauce at the end of the cooking time) if the mixture dries up before the beef is cooked. Alternatively, pressure-cook for an hour.

With a slotted spoon, remove the beef cubes from the casserole and transfer to a bowl. Keep warm.

Add the carrots to the sauce and simmer for 3 minutes. Add the potatoes and simmer for another 3 minutes. Add the cabbage and green beans and simmer for 10 minutes. When all the vegetables are done, increase the heat to medium and return the beef cubes to the casserole. Lastly, add the fried saba bananas. Stir well. Cook just until heated through.

Serve hot with :

Spicy Eggplant Sauce

Ingredients :

3 eggplants
1 tbsp. of finely minced garlic

Cooking procedure :

Boil the eggplants in a little water until very soft. When cool enough to handle, peel of the skin and cut off the tips. With a fork, mash the eggplants to a pulp. Stir in the garlic and season with salt.

Serves 6.


  1. Joy says

    Hi, my mom use to call your pochero recipe, the Cocido.i became confused.sorry & thanks a lot!

  2. Josie says

    Connie, ako na rin ang sasagot sa tanong ko. lol Kasi I was going through my old recipes looking for dishes I will serve at our Thanksgiving get-together this weekend and I found a paella recipe a friend shared with me a few years back. It also calls for chorizo de bilbao – or hot Italian sausage. I went grocery shopping with my hubby this morning and found the hot Italian sausage – pero it looked like our longganisa, which means it will crumble. So I told one of the grocery employees about my “problem” and she suggested to check the chorizos in the deli section. (I didn’t know they have them.) I picked up a package of hot Portuguese (ibang nationality naman) chorizos. I hope it works in the paella, so I can use the same in your seemingly yummy pochero recipe. Picture pa lang nakakatakam na. I’m becomng more resourceful because of your very interesting blog, Connie. Thanks.

  3. Josie says

    The hot Portuguese chorizos were too hot for my liking, and my paella didn’t turn out the way I expected. It was soggy. Not all rice brands are alike. (Why didn’t I think about that earlier?). Anyway, things happen for a reason. My hubby tasted the chicken, shrimps and mussels from the liquidy paella and said they were delicious. And a new dish was born. I followed the paella recipe, minus the rice, and everybody said it was great.