Pork Pochero

Pork Pochero is the ultimate comfort food! Chockful of tender pork belly, beans, smoky sausage, vegetables, and rich tomato sauce, this Filipino stew is hearty, flavorful and perfect for cold weather.

Pork Pochero

This recipe was inspired by comments on my Facebook page. I posted a recipe video for chicken pochero, and a few viewers mentioned that they use canned pork and beans instead of garbanzos and tomato sauce in their stew. Naturally, I was intrigued and had to try it.

Good thing I listen to suggestions because the puchero I made this afternoon following their tips was scrumptious! Not only did the pork and beans bulk up the stew, but also added a dimension of flavor garbanzo beans wouldn’t have achieved.

Pochero Ingredients

Pochero (putsero) is one of the many Spanish-influenced dishes that has been adapted to suit Filipino tastes and has evolved to include meat and produce that are abundant locally.

  • Pork-I like the melt-in-your-mouth tenderness of pork belly in this recipe but cuts such as pork shoulder or spare ribs are also good options.
  • Potatoes and Carrots-you can swap the potatoes with kamote (sweet potatoes) or the carrots with turnips if you prefer.
  • Pechay and Bagiuo Beans-this is a peasant stew; feel free to use other vegetables such as napa cabbage, bok choy, celery or leeks.
  • Saba Bananas-this tropical fruit adds a touch of sweetness which works really well with the savory flavors of the dish. Choose ripe but very firm bananas and make sure to briefly pan-fry before adding to the stew to keep them from falling apart.
  • Chorizo de Bilbao-adds a smoky flavor to the dish. You can also use other cured meats such as bacon or ham bones.
  • Pork and Beans-this takes the place of garbanzo beans and the tomato sauce.

Make this pork pochero for dinner tonight! Chockful of fork-tender meat, beans, root and green vegetables, and a hearty broth, it’s a comforting and satisfying meal the whole family will love especially these coming BER months.

Looking for more delicious soups? My nilagang baboy recipe is perfect for colder weather, too!

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