Del Monte Red Pochero - Pinoy Dish
A rich and hearty comfort food your family will surely enjoy.
Cooking Skills Needed:
|2 tbsps||cooking oil|| |
|350 g||Beef Round||(cut into serving portions)|
|1 1/4 cups||Potatoes||(cut into 2 " chunks)|
|2 pcs||Semi-Ripe Saba Banana||(peeled and sliced diagonally into 8 pieces)|
|1 pc||Chorizo de Bilbao||(sliced)|
|¼ cup||Cooked Garbanzos|| |
|1 bunch||Pechay Tagalog|| |
|2 cups||Water|| |
|1/2 cup||Talong||(mashed, for eggplant sauce)|
|1 tsp||Garlic||(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 tbsps||Del Monte|
Red Cane Vinegar
|(for eggplant sauce)|
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
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.
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.
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