POCHERO (PUCHERO)

POCHERO (PUCHERO)

~INGREDIENTS

1 cup dried chickpeas
1 kilo chicken, cut in serving size pieces
1/2 kilo pork, cut in large cubes
2 chorizo sausage, cut into 1 pieces
1 large onion, sliced
4 teaspoons salt
1 teaspoon whole black peppercorns
4 tablespoons oil
10 cloves garlic, finely chopped
1 medium onion, finely chopped
2 ripe tomatoes, peeled and diced or1 little can whole tomatoes
1/2 kilo sweet potatoes, peeled and cut into chunks
3 pcs Saba or Cardaba banana cut into chunks
1 bok choy, cut across in 2 sections
8 green onions, cut in 2 lengths

~METHODS




Wash chick peas and soak overnight (or use a can of Garbanzo beans).
In one pan put in the chick peas chicken, pork, chorizo and add water to lid.
Add sliced onion, salt and peppercorns, bring to a boil.
Reduce heat and simmer until meats and chick peas are almost tender.
In another pan heat oil and fry garlic with the chopped onion on low heat, stirring frequently until golden brown.
Add tomatoes and chef to a pulp.
Add meats, stock, Saba banana and sweet potatoes.
Simmer until potatoes are approximately cooked then add cabbage and green onions for the last few minutes.
Serve broth as soup and the meats and vegetables as a separate course.