Puchero is one of the many Spanish-influenced dishes borrowed by or adopted in the Philippine kitchen. Puchero is a type of stew prepared in other former Spanish colonies such as Argentina, Colombia and Uruguay. The dish is also known in Spain’s Andalusia and the Canary Islands. The name comes from the Spanish word “puchero” which means “stewpot.”
The specific preparation and ingredients of the dish vary by region. In Spain, puchero is a type of chickpea-based stew called a cocido. In the parts of Argentina, Colombia and Uruguay surrounding the estuary of the Río de la Plata, puchero is primarily meat-based, as chickpeas are less common in that region than in the Iberian peninsula.
The Filipino puchero or pochero is a delicious stew made from chicken, pork or beef. The basic ingredients are chickpeas, chicken, pork, chorizo sausage, onion, peppercorns, tomatoes, garlic, sweet potatoes, green onions and bok choy (a type of Chinese cabbage). The ingredients are combined and stewed just like similar meat and vegetable stews and left to simmer until the meat is tender. (Source: Wikipedia)