Nilagang Pasko is a Filipino holiday stew inspired by old Spanish dishes. Traditionally cooked on Christmas Day using leftover meats such as ham bones, sausages, and chicken, it’s a hearty, comforting dish that brings families together. Unlike everyday nilaga, this version uses a mix of different meats, smoked bacon, and Spanish sausages to create a rich, thick, and flavorful broth — a true “grand nilaga” perfect for festive gatherings.
Warm Up with Filipino Nilagang Pasko Recipe!
Ingredients
- Meats
- 500 g beef brisket par-boiled until partially tender
- ½ chicken cut into serving pieces
- 4 slices thick-cut smoked bacon
- 2 Spanish sausages sliced
- Optional ham bone or leftover ham slices
- Vegetables & Aromatics
- 2 medium onions sliced
- 2 carrots sliced (will soften into broth)
- 4 bay leaves
- 3 cloves garlic crushed
- 2 large potatoes quartered (or sweet potato)
- 1 cup garbanzos chickpeas
- 1 –2 ears sweet corn cut into chunks
- ½ cabbage roughly chopped
- Seasonings & Broth
- 6 cups beef broth from par-boiling brisket
- Additional water as needed
- 2 tbsp olive oil or annatto oil for color
- Paprika optional, adds color from sausage
- Salt to taste
- Black pepper to taste
- For Serving
- Fish sauce patis
- Calamansi or lime
How to Cook
Prepare meats & broth:
Par-boil beef brisket for a few minutes, reserving broth.
Cut bacon and sausages; set aside.
Sauté base:
In a large pot, sauté onions in oil until lightly browned and caramelized.
Add carrots and season with a little salt.
Add meats & bay leaves:
Add chicken, bacon, sausages, and beef brisket.
Toss in bay leaves. Season lightly with salt.
Simmer:
Pour in beef broth and extra water as needed.
Add garlic. Let simmer until chicken is cooked and beef is tender.
starches & vegetables:
Add potatoes, corn, and garbanzos. Continue simmering until vegetables are tender.
Finish with cabbage:
Add chopped cabbage last. Cook until soft and silky.
Adjust seasoning with salt and pepper.
Serve:
Serve hot with rice or bread. Accompany with fish sauce and calamansi on the side.
Pro Tips
Cook meats in stages so nothing overcooks — especially chicken.
Use leftover ham or ham bone for extra flavor.
For thicker broth, let potatoes break down slightly as they cook.
Adjust vegetable texture to preference: cook cabbage soft for silky texture, or leave it with a bit of bite.
Make extra broth; the flavors intensify overnight, making it even better the next day.
Best Paired With
Steamed white rice with patis and calamansi
Crusty bread like baguette or sourdough with butter
A drizzle of olive oil and vinegar for added richness
Perfect as a next-day dish after Noche Buena with family leftovers
