Pata Con Setas

Boiling pork hock with chorizo and kidney beans in tomato sauce produce a hearty stew that’s great for both simple and elegant occasions.

Cooking Tools Needed:


1 kgPork Pata(cleaned and cut into 5-6 slices)
1 pcLaurel 
2 tbspGarlic(crushed)
1 pc (medium)Onion(chopped)
1 pcChorizo de Bilbao(sliced)
1 cupCooked White Kidney Beans 
1 bunchPechay Tagalog 
1 pouches (250 grams each)Del Monte
Original Style Tomato Sauce

Cooking Procedure:

  1. Boil pata in 6 cups water with laurel until tender. Drain. If desired, remove bones and cut meat into chunks. Set aside. Reserve 2 cups meat stock.

  2. Sauté garlic, onion, chorizo, kidney beans and pata in 2 tablespoons oil.

  3. Add 2½ tablespoons patis, 1 tablespoon sugar, DEL MONTE Tomato Sauce and stock. Season with patis to taste. Cover and simmer for 15 minutes. Add pechay. Simmer until cooked.

    Makes 6 servings

    Lusog Notes: This stew is rich in vitamin B1, essential for healthy brain and nerve function.

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