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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pochero Recipe

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This recipe for Pochero is from Sofia Sicat's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. beef chuck bottom round w/ bone
10 cups water +1 large sliced yellow onions & 2 inches peeled/sliced fresh ginger
5 large red potatoes peeled & cubed 2" by 2"
5 large carrots peeled and cut 1 inch pieces
1/2 lb. green beans
1 medium size cabbage head sliced into 6 wedges

Directions:
Directions:
In a large covered pot, briskly boil beef slices, onions and ginger for 10 minutes. Reduce heat and simmer for 1 1/2 to 2 hours until meat is tender. Uncover pot and turn heat to medium high. Add potatoes, carrots, beans and cabbage wedges in the same order. Cover and let boil till veges are cooked. Serve hot as a complete meal.










Number Of Servings:
Number Of Servings:
8 people
Preparation Time:
Preparation Time:
about 2 hours
Personal Notes:
Personal Notes:
This dish is in itself a complete meal of meat, vegetables and potatoes. Tio Bert, our cook usually prepare pochero, serve it in large soup bowls and get them ready at the table for us to come home for lunch from school. Not only it was very, very yummy, it was also quick lunch, very nutritious, and very soothing during cold days...

 

 

 

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