CLASSIC POCHERO

Ingredients:

1 (2 pc)	kg	MONTEREY BEEF SHANKS (KENCHI)
1	kg	MONTEREY BEEF BRISKET, cut into chunks
1 (100 g)	pc	onion, cubed
6 to 8	cups	water or water enough to cover meat
4	pc	PUREFOODS CHORIZO BILBAO STYLE, each piece sliced in half lengthwise
3	pc	medium potatoes, peeled and sliced in half
6	pc	ripe saba bananas, peeled and sliced in half lengthwise
150	grams	Baguio beans, trimmed
1	pc	whole medium-size cabbage, quartered
5	pc	Chinese cabbage (Bok Choy)
2	tbsp	cooking oil
1/4	cup	chopped onions
3	cloves	garlic, minced
		iodized fine salt and pepper to taste
1	cup	garbanzos

Procedure:

In a pot, combine beef, leeks, and onion. Add enough water to cover meat. Cover and bring to a boil then lower heat and let simmer until beef is tender. Add chorizo. Set aside.
Transfer some soup to another pot. Let simmer then add potatoes and bananas. Cook until potatoes are tender. Remove potatoes and bananas. Set aside.
Add Baguio beans, cabbage, and bok choy. Cook halfway through. Remove from soup and set aside.
In a pan, heat oil and sauté onions and garlic. Add half-cooked cabbage, Baguio beans and bok choy. Season with salt and pepper to taste. Add garbanzos. Set aside.
In a serving bowl, arrange beef, chorizo, potatoes, bananas and cooked vegetables. Pour soup over.

Makes 10-12 servings.

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