Filipino Pochero
A Filipino stew that hits in 20 minutes: chicken and beef in a savory broth with potatoes, cabbage, and chickpeas. One pot, zero fuss.
- Total time
- 20 min
- Servings
- 4
- Calories
- 445
- Protein
- 38g
Ingredients
- ¾ lb chicken thighs, boneless and skinless, cut into 1.5-inch chunks
- ½ lb ground beef
- 1 lb potatoes, cut into 1-inch cubes
- 4 cups cabbage, cut into 2-inch pieces
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 4 cups chicken broth
- 3 tbsp soy sauce
Instructions
- 1
Heat 2 tbsp oil in a large pot over medium-high heat until shimmering, about 60 seconds.
- 2
Add ground beef, breaking up with a spoon, until no pink remains and edges brown, about 4 minutes.
- 3
Add chicken chunks and cook, stirring occasionally, until the edges turn opaque, about 3 minutes.
- 4
Pour in broth and soy sauce, then add potatoes, cabbage, and chickpeas; bring to a boil.
- 5
Reduce heat to medium and simmer until potatoes are tender, about 8 minutes. Season with salt and pepper.
- 6
Serve hot in bowls with plenty of broth.
Tools you’ll need
- large pot (6-quart capacity minimum)
- wooden spoon
- cutting board
- chef's knife
- can opener
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