Comments on: Puchero/Cocido, Revisited

By: mgr

mgr — Tue, 17 Jul 2007 06:42:37 +0000

I always differentiated cocido from puchero from the ingredients used. While both may be made with a bunch of stewed meats and veggies, puchero as wickedlysexy puts it, has the saba banana and pork and beans thrown in. Spaniards will never add the banana/pork and beans can to a classic cocido. So just like all other ‘base’ recipes of Spanish influence (eg. flan, champurrado, paella), there will always be a twist on the other colonized countries based on available ingredients….hence a different name. Just my two cents…

By: elena t. santos

elena t. santos — Tue, 17 Jul 2007 00:01:49 +0000

i missed this dish just like my mama cook it except for the grilled eggplant

By: elena t. santos

elena t. santos — Mon, 16 Jul 2007 23:59:55 +0000

i missed this dish just like my mama does except fir the grilled eggplant

By: wickedlysexy

wickedlysexy — Fri, 13 Jul 2007 11:59:09 +0000

i am proud to say that in my family ako ang authority when it comes to cooking pochero….i will forever be indebted to my high school teacher for teaching us this recipe….i cook mine with canned pork and beans…i will try your way with the blood sausage and all….hmmm, just seeing this lang makes me wanna go to the kitchen and cook up na…

By: leila antonio

leila antonio — Fri, 13 Jul 2007 10:39:41 +0000

Yes, this is also our family’s favorite. Both version, the one with the tomato based sauce, which we call cocido and the one with the grilled eggplant relish on the side as puchero. But we liked the one with the grilled eggplant accompaniment better. We also loved it with the saba bananas.

Our version though is the simpler and more economical one, no blood sausage, though we also boil ham bone together with the meats for added flavor. Ham bone is always available at majestic outlets or at Excelente Ham Store.

For ordinary days, we just have calamansi and patis as dipping sauce. Hmmmm……yummy!