Del Monte Red Pochero

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

Cooking Tools Needed:

Best paired with


1 pc (medium) Onion(sliced)
350 gramsBeef Round(cut into serving portions)
2 pc (120 g) Potatoes(cut into chunks)
2 pc (semi-ripe) Saba(peeled and sliced diagonally)
1 pcChorizo de Bilbao(sliced)
¼ cup (cooked) Garbanzos 
2 heads (150 g) Pechay Tagalog 
1 pouch (200 grams)Del Monte
Original Style Tomato Sauce

Cooking Procedure:

  1. Sauté onion and beef for 5 minutes. Add 3 cups water and DEL MONTE Tomato Sauce. Cover and Simmer over low heat until beef is almost tender.(If using pressure cooker, boil meat first until tender , then retain only ¾ to 1 cup broth before adding tomato sauce ).

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

  3. Add pechay. Simmer once.

    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.

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