The Puchero recipe is made with chicken and pork, cooked in tomato sauce with chorizo de bilbao, assorted vegetables and fried banana.
Preparation Time: 10 minutes
Cooking time: 30 minutes
- 1 1/2 pound Chicken, cut in serving sizes
- 1 pound Pork Shoulder, cut in serving sizes
- 5 cups Chicken Broth
- 1/2 cup sliced Chorizo de Bilbao
- 1 cup canned Chickpeas or Garbanzos
- 3 cloves Garlic, minced
- 1 large Onion, chopped
- 1 small can Tomato Sauce
- 2 cups equivalent Pechay or Bok Choy, cut in half
- 2 cups equivalent Cabbage, sliced roughly
- 2 tablespoons Salt
- 2 teaspoons Pepper
- 3 pieces Saba Banana or ripe Plantain, cut diagonally
- 1/2 cup Cooking Oil for frying the banana and sauteing
Boil the pork a few minutes before putting in the chicken so the chicken doesn’t get overcooked before the pork gets tender. If you can’t find canned chickpeas, get the packaged uncooked ones. Soak in water overnight, rinse, and then boil for 30 – 45 minutes or until the chickpeas are tender. Use atchuete seeds steeped in oil to mimic the bright red color the chorizo gives should you decide to omit the chorizo.
- On a deep pot, boil the chicken and pork pieces in chicken broth, together with half the onion and the Chorizo de Bilbao. Add enough water to cover the meat. Cook for 15 – 20 minutes or until the meat are tender.
- On a separate pan with 1/4 cup oil, pan-fry the bananas until both sides are golden brown. Set aside.
- Using the same pan, add 1/4 cup oil and saute the garlic and onion. Add the chicken and pork, and saute for a couple minutes.
- Transfer the sauteed meat to the pot, and add the tomato sauce, chickpeas, salt and pepper. Bring to a boil.
- Add the cabbage and turn the heat off. Put in the Pechay or Bok Choy last so as not to overcook them.
- Mix in the fried bananas, Serve hot. Share and Enjoy!