Pochero

Pochero is a popular Filipino stew dish, influenced by the Spanish cuisine. It is also known in the Iberian Peninsula as cocido. Pochero is a type of stew that includes meat and vegetables, and is known for its rich and hearty flavor.

History

The dish is believed to have originated from Spain, as it shares similarities with the Spanish dish cocido. When the Spanish colonized the Philippines in the 16th century, they brought with them their culinary traditions, including cocido. Over time, the dish was adapted to local tastes and ingredients, evolving into what is now known as Pochero.

Ingredients

Pochero is a versatile dish that can be made with a variety of ingredients. The main components are typically meat, vegetables, and a broth. The meat used can vary, but commonly includes pork, chicken, or beef. The vegetables used can also vary, but often include potatoes, cabbage, and green beans. The broth is typically made from the meat and can be flavored with tomatoes, onions, and garlic.

Preparation

To prepare Pochero, the meat is first browned and then simmered in water to create the broth. The vegetables are then added and cooked until tender. The dish is typically served with rice and can be garnished with lemon or lime juice.

Variations

There are several regional variations of Pochero in the Philippines. In the Visayas region, for example, Pochero is often made with bananas and tomato sauce. In Manila, it is common to add Chorizo de Bilbao and chickpeas.

Cultural Significance

Pochero is often served on special occasions and is a staple dish in many Filipino households. It is also commonly served in Filipino restaurants around the world.

See Also

• Filipino cuisine
• Cocido
• Stew