January 12 - Beef Pochero a.k.a Filipino Beef Stew

Summers call for all kinds of barbecues or grilled meat.

For winter, any hot soup or hot stew is comforting enough for those cold nights.

Beef Pochero is one of my favorites. It is very simple to cook and allows for a variety of vegetables. It includes banana plantain (in the Filipino version ,we use "saba") which gives the dish a subtle sweetness.


Beef Pochero

Ingredients

3 lbs beef chuck roast, sliced in big pieces
5 cups of water
3 chicken bullion
4 Spanish chorizo links, sliced
4 cloves garlic, minced
1 white onion, sliced
6 buttercream potatoes, quartered
2 yellow plaintain, quartered lengthwise and cut 3 inches long
15.5 oz can of chick peas
10 oz. green beans
1.5 lbs cabbage, sliced in 8 pieces




Cooking Time (1 hour)
Place the beef, chorizo, garlic, onion, chicken bullion and 5 cups of water in a big pot and cook for 30 minutes.
Add the potatoes and plantain and cook for 10 minutes.
Add the green beans and cabbage.
Cover the pot and cook for 20 minutes.