1 pound pork belly or shoulder, cut into serving pieces
1 pound chicken, cut into serving pieces
1 pound beef shank, cut into serving pieces
2 (3-inch) pieces of chorizo de Bilbao or pepperoni sausage, cut into serving pieces
6 cups water
1 teaspoon salt
1 cup finely minced scallion
2 tablespoons olive oil
3 cloves garlic, finely minced
1 cup finely minced onion
4 cups chopped tomatoes
salt and freshly ground black pepper to taste
1 small green cabbage, quartered
1/2 pound green beans
3 small potatoes, peeled, boiled and halved
3 plantains, quartered
1 cup cooked chickpeas, drain if using canned
Procedure:
Boil all the meat in a large pot with the 6 cups of water, salt and scallions, until tender. Drain and reserve the broth. Set the meat aside. Heat the oil and saute the garlic and onions until soft. Add the tomatoes and continue cooking until tender.
Season to taste. Add the broth, bring to a boil and add the cabbage and green beans. Continue cooking for another 5 minutes, then add the meat, boiled potatoes, plantains and chickpeas. Add seasoning to taste and simmer for a few minutes.
