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 b...