Nilagang Pasko

This special nilaga recipe is brought to you by my partnership with Maggi. All opinions are my own.

Nothing says Filipino holiday comfort quite like Nilagang Pasko. This boiled soup is slow-cooked to tenderness, combining a plethora of meat, sausages, vegetables, and a hot broth. Hearty and flavorful, It’s like a warm hug in a bowl!

Nilagang Pasko, which translates to "boiled Christmas," is a variation of the classic nilaga but with holiday flavors. While it's seen today as a symbol of Filipino hospitality and love for hearty meals and is traditionally prepared during the Christmas season as a centerpiece for festive gatherings, this heritage dish originated in Bulacan as food for household helpers and workers. It was born from unwanted meat scraps and leftovers after the masters of the house have cherry-picked the prime cuts and best ingredients.

Like cocido, this soup recipe is a great way to use leftovers from Noche Buena, such as ham and roasted chicken, and sides like boiled potatoes, corn on the cob, and beans.

Ingredient notes

This Filipino soup includes a plethora of fresh and cured meats, vegetables, and root crops. It's adaptable; feel free to mix and match based on what’s available or the family prefers.

• Meat- a combination of beef cuts such as oxtail, beef shanks, or brisket, pork like belly, shoulder, spare ribs, or leg, and bone-in chicken parts makes this slow-cooked soup truly special. Cured meats like ham and chorizo de Bilbao extend servings and add a smoky layer of flavor.
• Vegetables- vibrant greens such as cabbage, pechay, green beans, and green onions add color, texture, and nutrient boost. Corn on the cob and root crops like carrots and potatoes bring a soft, starchy texture and a touch of sweetness to balance the savory notes of the dish.
• Seasonings- onions provide the aromatic base, while peppercorns deliver a peppery. Add a splash of fish sauce for an umami punch and a pinch or two of salt to enhance overall flavor.
• Broth- Maggi chicken cubes give the soup a deeper, fuller taste.

How to make Nilagang Pasko

The recipe is simple and approachable. The ingredients are boiled together in one pot until tender, creating a comforting and delicious dish.

• Clean the meat thoroughly. Rinse the beef, pork, and chicken under cold, running water to remove any impurities and pat dry. Combine beef shanks and cold water in a large pot. Bring to a boil, skimming scum that floats. Drain and rinse the beef and the pot well. Return the meat to the pot and add enough cold water to cover.
• Slow-cook the meat. For a clean, sediment-free broth, start with cold water and bring to a boil. Skim any foam and scum that arises. Cover and simmer until the beef is half done. Add pork belly and continue to simmer until almost cooked. Add chicken, ham, chorizo de Bilbao, onions, peppercorns, and fish sauce. Simmer until the meats are tender and fully cooked.
• Cook the vegetables. Add the vegetables in stages to prevent overcooking, starting with the hard vegetables like corn and potatoes, which take longer to cook, to the softer vegetables such as cabbage and green beans. Finish with leafy greens like pechay if using.
• Season the soup. Add Maggi chicken cubes for a meaty boost. Try the broth and fine-tune the taste with salt or pepper as needed.

How to serve

• Nilagang Pasko is a delicious and satisfying dish on its own or paired with steamed rice wrapped in cone-shaped banana leaves called balisungsong. To complete the experience, you can set out small saucers of complementary dipping sauces such as fish sauce or soy sauce with calamansi and chili peppers for a salty and tangy kick.
• To elevate the dish from everyday comfort food to a festive showstopper, serve it in a large decorative soup bowl or tureen with a ladle to add a communal feel and encourage everyone to take generous helpings.

How to store leftovers

• Let the soup cool completely and transfer to an airtight container. Store in the fridge for up to 3 days or freeze for up to 2 months.
• Reheat in a pot over low heat, adding a splash of water to adjust consistency as needed.  For more extended storage and food safety, always heat just enough for what you need, and don’t keep reheating the same portion multiple times.
• To make the soup in advance, you can cook the meat and broth only and add the fresh vegetables when reheating.