POCHERO


Ingredients:

1 kg MONTEREY BEEF SHANKS (KENCHI)
1 kg MONTEREY BEEF BRISKET, sliced into 1-1/2 inch cubes
2 cups quartered onions
3 stalks celery, sliced diagonally into two pieces
2 stalks leeks, sliced diagonally into two pieces
enough water to cover meat
4 pc PUREFOODS CHORIZO BILBAO STYLE, sliced in half
6 pc bananas (saba), peeled and sliced in half
3 pc potatoes, peeled and sliced in half
1 cup garbanzos
1 pc whole cabbage, quartered
1-1/2 cups trimmed Baguio beans
5 leaves pechay (bok choy)
2 cups carrots, sliced into three pieces
3 tbsp cooking oil
1/4 cup chopped onions
3 cloves garlic, minced
iodized fine salt and pepper to taste

Procedure:

  1. Combine beef, onions, celery and leeks in a pot. Add water, cover and bring to a boil.
  2. Once boiling, lower heat and simmer until beef is tender. Add chorizo.
  3. Transfer some of the soup from the pochero and put in another pot. In this pot, add bananas and potatoes and cook until potatoes are tender. Add cabbage, Baguio beans and pechay. Cook halfway through. Set aside.
  4. In another pan, sauté chopped onions and garlic in oil then add half-cooked cabbage, pechay and baguio beans. Season with salt and pepper then add garbanzos.
  5. In a big serving bowl, combine the beef, potatoes, bananas and cooked vegetables and then add the broth.

Makes 10-12 servings.

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