Pochero with Spicy Eggplant Sauce

casaveneracion.com Pochero with Spicy Eggplant Sauce

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
salt
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
salt

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.

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Comments

  1. 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.

  2. 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.

  3. Josie says

    Chicken lang ang ginamit ko, Connie, para safe. Parang sarciado or afritada din ang appearance – but the spices made a little difference in taste. Bumalik yata ang hilig kong magluto because of your blog. You’re a good influence. Pati mga anak ko happy (more takeouts). Thanks.

  4. Jean Marie says

    Hi Miss Connie,
    Would it make a difference if i put in raw uncooked bananas, say in the latter part of cooking the dish, than the fried ones? Im just checking if it would make a difference. I am absolutely ecstatic to try out this recipe for my family. thanks so much for your blog!

  5. Popcorn says

    Hi Connie! I cooked na din this one….sarap talga with eggplant pa…..My husband and kids love it too….also my bestfriend and her husband….Yummmy!

  6. Popcorn says

    Hi Connie! I cooked na din this one….sarap talga with eggplant pa…..My husband and kids love it too….also my bestfriend and her husband….Yummmy! I cooked this twice na ….Thank you talga for all your yummy recipes….

  7. says

    French string beans are similar to Baguio beans, not the foot-long local string beans. It’s in parenthesis as a suggested substitute for those abroad where Baguio beans may not be available.

  8. Doddie Householder says

    Connie,

    In Cavite City, we add a little vinegar plus salt and pepper to the mashed eggplant. Of course, with a lot of minced garlic.

  9. Natz SM says

    My grandmother use to make something very similar to this on very special occasion when all her grandchildren would be at there house for a special celebration. She says…”the dish has everything for everybody” which is true!

    She would included Whole Pork Pata, whole chicken, beef and chorizos with an assortment of veggies and root crops- potatoes, carrots, camote, baguio beans, native pechay, cabbage, saba and garbansos.

    The assorted meat would be cut up and put in one platter and the veggies in another, the soup being served in individual bowls- she would sometimes add sotonghan to the soup. I remember she called this COCIDO.

    Any leftover cocido the following day would be reheated and she would add a can or two of pork and beans thus thickening the sauce. She called this POCHERO.

    The pochero is then served with a side dish sort of “relish” or sawsawan made with grilled egplants which she would peel and dice and add vinigar, black pepper, diced onions and garlic. I personally didnt really care much for this relish because I already loved the pochero as is but the oldies insisted that pochero could only be complete if served with this relish sawsawan.

    • Natz SM says

      Regarding the sawsawan relish: add just enough vinegar to moisten the eggplant slightly. It should still be very thick and chunky (if you just diced the grilled eggplant) and spreadable if you were to put it on toast or crackers.

  10. aleeh co says

    hi ms. connie, looks delicious. last saturday, I tried your recipe of pancit made with dried flat noodles, pork and mushrooms for my mother-in-law’s bday. it was a hit! hope they have ham bones in Shopwise filinvest. thanks much!

      • aleeh co says

        will do, thanks!

        you got a fan out there with my husband. he wants us to try your ice cream recipes. especially the one made with blueberries. now i really have to buy that cuisinart ice cream maker but i wonder if its good to buy thru amazon, they have 50% price cut for the same model…

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