Pochero

Ingredients

3/4 kilo pork, cubed

1/2 kilo chicken, cubed

4 cup water

1 bunch spring onions

1 Tbsp salt

1 Tbsp cooking oil

4 cloves garlic, crushed

1 pc onion, chopped

1 pc chorizo de bilbao, sliced

4-5 c broth

4 pcs potatoes, pared and quartered

4 pcs ripe saga, plantain banana, peeled and sliced

1 can garbanzos, chickpeas

1 can tomato sauce

1 small cabbage head, wedged

1/4 cup evaporated milk (optional)

In a medium saucepan, boil pork and chicken in water with spring onions and salt until tender. Drain meats and reserve broth.
Heat oil and sauté garlic and onion until soft. Add the meats and chorizo de bilbao. Stir-fry. Pour the broth and bring to a boil.
Lower heat and simmer for 20 minutes. Add the potatoes, bananas and garbanzos. Simmer for 15 minutes or until potatoes are tender.
Pour tomato sauce. Add cabbage and continue simmering for a few minutes. If desired, stir in milk. Serve hot with eggplant sauce(search this site). Serves 10.