What Cebuanos call pochero most other Filipinos call bulaló. This, if you ask me, is pochero (beef stew), though it actually started out as bulaló (beef soup) at the previous day’s lunch.
With the leftover soup already seasoned, there really wasn’t much more to do but add tomato sauce, a bit of sugar, a splash of Worcestershire sauce, some dried basil and oregano sautéed with onions and bell pepper, and the requisite vegetables (carrot, potato, chickpeas). Plus, of course, fried sabá bananas.
I don’t usually do stew because I find it quite heavy on the gut, but this dish is really easy to make, given modern equipment like the pressure cooker to fast-track tenderization, and the ready availability of packaged tomato (or pasta) sauces, which come in many variants. One can also extend the dish by adding chorizo Bilbao and pechay (bok choy). If you have leftover pork (or chicken) soup, pochero is a great way of dressing it up without coming across as lazy. It is also for that reason that I avoid it when eating out — if I have to pay, someone might as well sweat.
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