Vegan Pochero Recipes

VEGAN POCHERO

Steps:

• In a casserole, combine the cabbage; chopped, pakchoi cabbage; sliced, green beans, sliced into two pieces (if too long), plantains; sliced into two pieces and tofu; cubed. Fill with water and boil in a few minutes until vegetables are cooked.
• While boiling, In a wok, fry the garlic together with the onion for 1 minute.
• Add the tomato sauce, salt and water then bring to a boil
• Add the sliced boiled vegetables and simmer for 5 minutes.
• Add sugar.

POCHERO

Steps:

• Wash chick peas and soak overnight (or use a can of Garbanzo beans).
• In one pan put in the chick peas chicken, pork, chorizo and add water to cover.
• Add sliced onion, salt& peppercorns, bring to a boil.
• Reduce heat and simmer until meats and chick peas are almost tender.
• In another pan heat oil and fry garlic with the chopped onion on low heat, stirring frequently until golden brown.
• Add tomatoes and cook to a pulp.
• Add meats, stock& sweet potatoes.
• Simmer until potatoes are nearly cooked then add cabbage& green onions for the last few minutes.
• Serve broth as soup and the meats& vegetables as a separate course.