My mother was having a craving for Pochero so I told he I’d make it during the weekend. I learned this recipe from my late grandmother, who usually made it using ox tail and pata (pork leg). Personally I prefer using chicken and pork for this dish. However, since we had a lot of pork in the freezer, I used pork for the recipe that I’m sharing here.




  • 500 grams pork shoulder, cut into 2 x 2 chunks
  • 1 tbsp minced garlic
  • 1 medium red onion, chopped coarsely
  • 2 medium ripe tomatoes, chopped coarsely
  • 2 pieces Chorizo de Bilbao, cut into 2-inch thick pieces
  • 3 small potatoes, quartered
  • 1 cup saba bananas (plantains), cut into 2-inch long pieces
  • 1 cup Chinese cabbage (pechay Baguio), cut into 3-inch long pieces
  • 1 medium head of cabbage, cut into 8 portions, core removed
  • 1/2 cup beans
  • 1/2 cup canned Garbanzos (chickpeas)
  • 1 cup tomato sauce
  • 4 cups water
  • Olive oil for sauteeing
  • 1 tbsp Patis (fish sauce)
  • salt and pepper, to taste



  1. Clean pork under running water then pat dry. On a thick-bottomed pot, heat Olive oil. Sautee onions, garlic and tomatoes. Season with salt and pepper.
  2. When mushy, add pork and cook until the meat is slightly browned. Add the fish sauce then the Chorizo de Bilbao. Cook and stir for about 5 minutes then add the tomato sauce and water. Cover, bring to a boil then simmer for 40 minutes.
  3. Taste the broth and season accordingly with salt and pepper. When the pork has become tender, add the Garbanzos, potatoes, and bananas. Cook for about 5-7 minutes.
  4. Add the beans and the cabbage and cook for another 3-5 minutes. Finally, add the Chinese cabbage and cook un-covered for another 5 minutes.
  5. Serve with rice. Makes 4-6 servings.



  • Saba bananas (plantains) should not be over-ripe so they won’t disintegrate after cooking.
  • If using chicken, simmering time will be just about 30 minutes.
  • Instead of canned chickpeas, canned white beans can be substituted.
  • If using tomato paste instead of tomato sauce, use about 2 tbsp.
  • If Chorizo de Bilbao isn’t available, Chinese sausage can be substituted. The taste will be a bit different but still good.

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