COCIDO (Spanish Stew)

Spanish Cocido or sometimes called Pochero, originally came from the Basque region of Spain. Brought in by the Spaniards during their 500 year colonization of the Philippines, Manilenos concocted different variations and here is my version.

INGREDIENTS:
  1/2 kg. beef shank
  1/2 kg. chicken cut up into 2" pcs.
  5 cloves of garlic, diced
  1 Spanish onion, chopped
  1 medium sized tomato, diced
  1 whole Spanish chorizo, chopped
  100 grams, jamon Iberico, chopped
  12 oz. tomato sauce
  6 oz. olive oil
  6 plantain (or Phil. Saba) bananas chopped into 3" pieces
  2 medium sized potatoes chpped into 3 x 3" pieces
  Baguio Pechay or Chinese cabbage, slice to 2" length
  salt & pepper to taste

RECIPE:
In a soup pot, add 3 cups water, bring to a boil and simmer the beef shank for 2 to 3 hours until tender and put aside. Using a medium pot, heat the olive oil and saute the chorizo, Jamon Iberico and garlic. After a minute, add the diced onions and tomatoes and saute for 2 minutes.

Add the cut up chicken pieces, potatoes and bananas, saute for 2 minutes and add the beef stock, and tomato sauce. Set the heat on low and simmer for 20 to 25 minutes.

When the chicken is cooked, add the remaining beef shank and Chinese cabbage and simmer for another 5 minutes and serve on a bowl. Total cooking time is around 3-1/2 hours. Bona Petit!