Pochero (Beef Stewpot)

Name: Pochero (Beef Stewpot)
Total time: 10800 s
Yield: 2 servings
Cuisine: American
Ingredients: beef pochero cut; 1 stalk green leeks; 1 inch ginger (sliced); 1 small carrots; 1/2 corn cob; 2 pcs small size tomatoes; 1 small bulb red onions; 3 cloves garlic; 1 potatoes (sliced to quarter); 1 stalk bok choi; 1 medium bunch spinach; 1 tsp tomato paste; To taste salt, pepper and soy sauce

bemski @Bemski_Cooks

Cebu City

Majority of the time I spent on slowly cooking the beef on medium heat to make it really . The rest will just take about 12-20 minutes max.

With the Spanish influence in the Philippines, we have our own version of Pochero using local and easily available ingredients. The basic component of a Pochero is a tender beef stew with some green leafy veges. Many households add in thier favorite vegetable like chick peas, squash and cabages. Some even ad sausages (chorizo) to their soup.

Pochero soup are not limited to beef, it could be pork or chiken or mix.

Pochero is the soup that everyone can enjoy.

Majority of the time I spent on slowly cooking the beef on medium heat to make it really . The rest will just take about 12-20 minutes max.

Pochero soup are not limited to beef, it could be pork or chiken or mix.

Pochero is the soup that everyone can enjoy.

bemski @Bemski_Cooks

Cebu City

Majority of the time I spent on slowly cooking the beef on medium heat to make it really . The rest will just take about 12-20 minutes max.

Pochero soup are not limited to beef, it could be pork or chiken or mix.

Pochero is the soup that everyone can enjoy.

Majority of the time I spent on slowly cooking the beef on medium heat to make it really . The rest will just take about 12-20 minutes max.

Pochero soup are not limited to beef, it could be pork or chiken or mix.

Pochero is the soup that everyone can enjoy.

Saved

Ingredients

3 hrs

2 servings

beef pochero cut
1 stalkgreen leeks
1 inchginger (sliced)
1small carrots
1/2corn cob
2 pcssmall size tomatoes
1small bulb red onions
3 clovesgarlic
1potatoes (sliced to quarter)
1 stalkbok choi
1medium bunch spinach
1 tsptomato paste
To tastesalt, pepper and soy sauce

Saved

Steps

3 hrs

1

Boil beef pochero cut (beef shanks) in a pot with water, leeks and ginger. Boil until beef is tender.
2

When beef is tender, remove the floating beef residue and add in the corn cob and carrots.
3

In a separate pan, fry the onions, tomatoes and garlic. Mash the tomatoes while frying.
4

Pour the tomato mix to the soup. Put in the spinach, bokchoi and potatoes and cook until corn cob and potatoes are tender.
5

Add 1 tsp tomato paste. Season with salt pepper and soy sauce according to taste.
6

Serve hot.