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 Skills Needed:

  • Sauteing
  • Simmering
  • Boiling

Cooking Tools Needed:

  • Pot
  • Bowls
  • Knife
  • Chopping board
  • Measuring spoons
  • Measuring cups
  • Strainer
  • Scissors
  • Tong

Best paired with


6 cupsWater 
1 kgPork Pata(cleaned and cut into 5 - 6 slices)
1 pcLaurel 
2 tbspsCooking Oil 
2 tbspsGarlic(crushed)
1/4 cupOnion(chopped)
1/2 cupChorizo de Bilbao(sliced)
1 cupCooked White Kidney Beans 
2 1/2 tbspsPatis 
1 tbspSugar 
1 cup bunchPechay Tagalog 
1 pouches (250 grams each)Del Monte
Original Style Tomato Sauce

Cooking Procedure:

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

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

  3. Add patis, sugar, DEL MONTE Original Style Tomato Sauce and stock. 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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