Recipe time
IN MY BASKET - Lydia D. Castillo (The Philippine Star) - July 15, 2018 - 12:00am

The Private Kitchen’s recipe for Cocido Español or Pochero is shared here for home cooks to prepare.

The photo of The Private Kitchen’s Cocido Español (Pochero) posted on Facebook last week got good feedback and a few requests for the recipe. Allow us to share the recipe for those interested.

Cocido Español (Pochero)


1 kilo beef, preferably camto or kenchi without bones, cut into serving pieces

4 onions, two cut into quarters, two chopped

1 stalk each leeks and celery

10 medium size tomatoes, chopped, divided into 2 parts

1 head native garlic, crushed

1/4 cup olive oil

One Spanish chorizo, sliced diagonally

1 can tomato sauce

2 tsp Spanish paprika

Salt, peppercorns and ground pepper

1/4 kilo bacon, fried but not crisp

1/2 head cabbage

1/4 kilo Baguio beans

4 carrots, cut lengthwise


In a casserole, combine meat, half the tomatoes, one carrot, quartered onion, leeks and celery. Add enough water to tenderize meat. Remove the scum that forms when it begins to boil.

When done, drain meat and set aside broth.

In a separate pan, sauté garlic, remaining tomatoes and onions in olive oil.

Add chorizo, bacon and meat, add tomato sauce and paprika. Cover and let simmer for a while until liquid is reduced, then set aside.

In the pot with the broth, cook the vegetables, adding paprika, but take care not to over cook them.

In a Pyrex dish put the meat with half the sauce on one side, the veggies on the other side, with the carrots between the greens.

Take a photo, then serve. Now you have a balanced one dish meal.

Enjoy the Cocido!

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