Pork Pochero

Hubby came home really tired today so I cooked something that can make him feel better.

Sauté 1 medium onion (sliced) and 350g pork liempo (cut up) for 5 minutes. Add 1 ½ cups water. Cover and simmer over low heat until pork is almost tender. Retain ¾ to 1 cup broth. Add 200g Tomato sauce. 120 g potato (chunked), 2 pc saba (peeled and chunked), 1 pc chorizo de bilbao (sliced), ¼ cup cooked garbansoz, and salt and pepper to taste. Simmer for 10 minutes or until potatoes and saba are tender. Add 150g pechay tagalog (sliced). Simmer. For a soupy pochero, add more broth to make 3 ½ cups. Makes 5 servings.