Recipe: Easy Crockpot Pochero

This recipe has all the elements of a classic Philippine Pochero, the ubiquitous chorizo and vegetable stew, but with a really simple preparation technique. Once the meat and vegetables are prepped, they go into a skillet for a quick browning, and then into a crockpot for a set-it-and-forget-it main dish. The result: A spicy, savory meat and vegetable infusion so tasty I went back for a second helping.

Easy Crockpot Pochero

1 tablespoon vegetable oil
½ pound lean beef, cut into 1" pieces
½ pound boneless skinless chicken thighs, cut into 1" pieces
½ pound chorizo sausages, cut into 1" pieces
4 cloves garlic, crushed
1 onion, coarsely chopped
2 cups chicken stock
2 tomatoes, coarsely chopped
¼ cup tomato paste
2 bay leaves
Salt and pepper to taste
2 potatoes, coarsely chopped
1 cup green beans, cut into 1" pieces
1 small can chickpeas (garbanzo beans), drained

Heat oil in a large wok or skillet, add meats, onion and garlic and stir-fry until lightly browned. Stir in chicken stock, tomatoes, and tomato paste. Season with salt and pepper, and add bay leaves. Transfer to a crockpot on low setting. Simmer for 3 hours. Add potatoes, green beans and chickpeas and continue simmering for 1 hour. Serve with steamed rice. Serves 4.