1 medium onion, chopped
350g beef round, cut into serving portions
1 pouch (200g) Tomato Sauce
2 pcs. (120g) potatoes, cut into chunks
2 pcs. semi-ripe saba banana, peeled and sliced diagonally
1 pc. Chorizo de Bilbao
¼ cup cooked garbanzos
2 heads (150g) pechay Tagalog
Eggplant Sauce:
2 pcs. (100g) Eggplant
2 cloves Garlic, minced
2 tbsp Red Cane Vinegar
Salt and pepper to taste
Procedure:
1. Sauté onion and beef for 5 minutes. Add 2 cups water and Original Style Tomato Sauce. Cover and simmer over low heat until beef is almost tender. (If using pressure cooker, boil meat first until tender, then retain only 3/4 to 1 cup broth before adding tomato sauce).
2. Add potatoes, saba, chorizo, garbanzos and salt and pepper to taste. Simmer for 10 minutes or until potatoes and saba are tender. Add pechay. Simmer once.
3. Eggplant Sauce: Broil eggplant until cooked. Peel and mash with garlic and vinegar. Season with salt and pepper to taste.
Note: For a soupy Pochero, add more broth to make 3-1/2 cups.
Makes 4 servings.
