Del Monte Red Pochero

A rich and hearty comfort food your family will surely enjoy.

Cooking Skills Needed:

  • Chopping
  • Sauteing
  • Slicing
  • Simmering
  • Boiling
  • Broiling

Cooking Tools Needed:

  • Pot
  • Bowls
  • Knife
  • Chopping board
  • Broiler

Best paired with

Ingredients

2 tbspscooking oil 
1/4 cupOnion(chopped)
350 gBeef Round(cut into serving portions)
1 1/4 cupsPotatoes(cut into 2 " chunks)
2 pcsSemi-Ripe Saba Banana(peeled and sliced diagonally into 8 pieces)
1 pcChorizo de Bilbao(sliced)
¼ cupCooked Garbanzos 
1 bunchPechay Tagalog 
2 cupsWater 
1/2 cupTalong(mashed, for eggplant sauce)
1 tspGarlic(minced, for eggplant sauce)
Salt(to taste, for eggplant sauce)
Pepper(to taste, for eggplant sauce)
1 pouch (200 grams)Del Monte
Original Style Tomato Sauce
2 tbspsDel Monte
Red Cane Vinegar
(for eggplant sauce)

Cooking Procedure:

  1. Saute onion and beef for 5 minutes. Add water and DEL MONTE Tomato Sauce. Cover and simmer over low heat until beef is almost tender. Simmer until half of liquid content is left, then add DEL MONTE Original Style Tomato Sauce

  2. Add potatoes, saba, chorizo, garbanzos, salt and pepper to tasted. Cover and simmer for 10 minutes or until potatoes and saba are tender. Add pechay. Simmer for 2 minutes.

  3. Eggplant sauce: Broil or boil eggplant until cooked. Peel and mash with garlic and DEL MONTE Red Cane Vinegar. Season with salt and pepper to taste.

    Note : For a soupy Pochero, add more water to retain  3½ cups broth .


    Makes 4 servings
     

    Lusog notes: Good source of Niacin which promotes normal digestion and healthy skin.  

Rating: 
5
Average: 5 (1 vote)
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