POCHERO

Ingredients:

10	cups	water
		iodized fine salt and pepper to taste
1/2	kg	MONTEREY BEEF CUBES
1/2	kg	MONTEREY PORK LIEMPO
3	pc	saba, sliced diagonally
100	g	Baguio beans, sliced
2 (200 g each)	bundles	pechay Tagalog
1 (200 g)	pc	cabbage, cut into wedges
3	pc	PUREFOODS CHORIZO DE BILBAO, sliced diagonally
2 (100 g each)	pc	potatoes, quartered
1/4	cup	olive oil
1	cup	fresh tomato juice
1/2	tsp	paprika
		iodized fine salt and pepper to taste
3	pc	eggplants

Procedure:

Boil the water that has been seasoned with salt and pepper and then add the beef and pork. Cook the meat until tender.
Set aside broth for blanching and boiling vegetables. Blanch the saba, Baguio beans, pechay tagalog, cabbage and chorizo. Boil potatoes until tender. Set aside.
Arrange the meat, vegetables and potatoes on a serving platter. Serve the broth with garbanzos in a soup tureen. Serve with tomato sauce and eggplant dish separately.
For the tomato sauce, combine all ingredients and boil until thick.
For the eggplant dish, boil eggplants, peel and mash. Add the remaining ingredients to blend.

Makes 6-8 servings.

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