Pochero with Spicy Eggplant Sauce
Here is another dish I grew up with, and something I learned to cook by watching my father in the kitchen.
Pochero is a stew of Spanish origin–stewed beef cooked with chorizo de bilbao (Spanish blood sausage) and lots of chopped onions and tomatoes. The vegetables and saba bananas are cooked separately. Pochero is traditionally served with a spicy sauce made with mashed eggplants.
Some versions of pochero include garbanzos (chick peas) and fried kamote (sweet potatoes).
Chorizo de bilbao is available canned or frozen in most supermarkets. They are packed with lard (meat fat) and are very spicy.
For a detailed discussion on saba bananas, please see my notes in Arroz a la Cubana.
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[...] an ingredient to an entree, it is peeled, fried separately then mixed with tomato based stews like pochero (Spanish beef stew), or served on the side, as with Arroz a la Cubana. It is so versatile and, if [...]
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Hi, my mom use to call your pochero recipe, the Cocido.i became confused.sorry & thanks a lot!
Hi Connie,
Can’t find chorizos de bilbao around here. Can you recommend a substitute, please?
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.
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.
wow, parang combo stew.
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.
Hooray for more home-cooked food, Josie!
I CHOOSE YOUR RECIPE FOR OUR BAKING IN TLE COZ KINDA MASARAP…
TNX SO MUCH…YOU’VE BEEN A GREAT HELP!!
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!
There will be a difference in texture.
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!
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….
can i use green beans not sitaw, coz i have a lot of green beans so it will not be rotten?
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.
Hi Ms Connie,
Would it make a difference if i use Chinese sausage instead of chorizo de bilbao?
Chinese sausage is sweet, Amy.
we cook our pochero with pork and beans. mas masarap!siguro substitute sa garbansos.