This is my mom’s recipe of a filipino stew. I didn’t appreciate this one until I got older, as with a lot of other filipino food I grew up with, but love it now. The blend of asian flavors of the soy sauce and fish sauce with the mexican flavor of the annatto powder goes very well together.

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  • Author: Jannah Eilanie Szeibert


  • 2 lbs pork, chicken or beef
  • 3 bay leaves
  • 1/2 cup soy sauce
  • 2 tbsp lemon juice
  • 56 garlic cloves, chopped
  • 1 onion, chopped
  • 2 small tomatoes, quartered
  • 4 medium potatoes, quartered
  • 2 large carrots, cut into 1/2 inch pieces
  • 1 green bell pepper, cut info big 2 inch pieces
  • 1 cup frozen peas
  • 1/4 cup achiote molido (annatto powder)
  • 1/2 cup water
  • 2 tbsp patis (fish sauce)
  • salt and pepper to taste


  1. Marinate chicken/pork in soy sauce, bay leaf and lemon for 1 hour.
  2. Sauté garlic and onion until soft.  Add tomatoes and cook until soft.
  3. Drain meat and save marinade.  Add meat to garlic, onions and tomatoes and brown.
  4. Add marinade and simmer until meat is tender.
  5. Add quartered potatoes. When potatoes are about half cooked, add carrots.
  6. Add peas and bell pepper when carrots are almost done.
  7. Mix annattto powder with water and add to stew.
  8. Continue to simmer until vegetables are done
  9. Add salt, pepper and patis to taste
  • Category: Main Dish
  • Cuisine: Filipino

Keywords: filipino, soup/stew, chicken, pork, beef

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