Pochero

The version said to be loved by our 20th century heroes has the tomato sauce but I grew up loving pochero without the tomato sauce but instead my father would mash some of the sweet potatoes or kamote to thicken the broth. 

Everything starts with choosing the right kind of beef chunk. I used the "paras" or the beef meet with some cartilege because it is tender. My mother had it cubed to a matchbox size serving already at the meatshop.

1 kilo beef chunks, boiled till tender (save broth)

250g pre-boiled white beans

2T Canola Oil

Garlic, onions, tomatoes chopped

Water including the broth, 1.5 to 2L

1 hand of sab-a variety of banana, cut horizontally into two

4 pcs medium sweet potatoes, quartered  

6 pcs medium potatoes, quartered

Salt and pepper to taste

Chillies

1 head of chinese cabbage, cut into 1-inch pieces, separate the hardy and soft part 

Saute Garlic, onions and tomatoes then add the pre-boiled beef chunks. Add water and broth and let boil. Add the white beans, potatoes and bananas. Let cook. Mash some sweet potatoes to thicken the broth. Add salt and pepper to taste. Add chillies for a mild spicy kick and the hardy chinese cabbage. Let cook and the flavour come through. Add the soft part of the cabbage and cover the lid. Remove from fire. Serve with bread or rice.