This Filipino Pochero Recipe is Lectin Free & Paleo

I realize that we are a bakery and I should be writing about sweets but I really want to share this recipe! I have recently tried to cut out grains, night shade vegetables, legumes, soy and dairy from my diet. There are a multitude of reasons why but the main reason is to reduce inflammation on my joints so I can go back to Tae Kwon Do! It's not actually that hard if I eat at home and pack meals to go. I simply replace a few ingredients in my family's favorite meals and omit rice. I've also been experimenting with flat breads and desserts. I hope to add some paleo desserts to our menu soon!

The main ingredients that set Filipino Pochero apart from other Filipino stews are cooking bananas and garbanzo beans or chickpeas. I had to omit the chickpeas because of their high lectin content but the stew was so good, we didn't even miss them. I also substituted sweet potatoes for white potatoes and added apple cider vinegar to substitute the sweet/sour taste of tomato paste.

SERVES 6:
1-1/2 lbs top sirloin sliced into 1/2" thick steaks and then cut into bite-sized pieces
1/2 large onion, sliced
4 to 5 cloves garlic, minced or grated
1 large green banana, sliced into 1 inch pieces
4 small or 2 large bok choy
1/2 green cabbage sliced into wedges
2 lbs sweet potato cut into 2inch cubes
3 cups chicken stock and 1 cup water - If you like it soupy, use more
1 tbsp whole black peppercorns
1 tbsp fish sauce (patis) or salt to taste
1 to 2 tbsp. apple cider vinegar

DIRECTIONS:
1. Heat a little olive oil in a large saute pan or dutch oven. I like to use a wide pan with sides that are not too high so I can saute and simmer in one pan.
2. Fry the bananas for about 2 minutes on each side until slightly browned. Remove from pan.
3. Brown the beef on one side. If you are using thicker pieces, brown on all sides. You might need to add a little more olive oil. Remove from pan. I just put them in the same bowl as the cooked bananas.
4. Saute the onion for about 3 minutes, add garlic and saute until onions are soft.
5. Add chicken stock and water, whole black peppercorns and fish sauce to the pot. Bring to a boil. You can wrap the peppercorns in cheesecloth and tie them with some kitchen twine so you can remove them before serving. I don't mind the peppercorns but they bother my son, who picks them out unhappily.
6. Return the beef and bananas to the pot. Add sweet potatoes. Simmer for about 5 minutes.
7. Add apple cider vinegar, bok choy and cabbage. Continue cooking until vegetables are done.

Since I wasn't planning on posting this, I didn't take any pictures. I'll try to remember to add pictures next time I make this. My son requested that we have this "every week" so it shouldn't be long.

Let me know if you try it!

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