Cocido

Instructions

1. Get a pot - medium heat and warm up about 1 tablespoon of oil. Add beef shank and cook on both sides until lightly seared. Remove from pot.
2. Toss in water to the pot and Bring it to a boil. Return beef shanks and continue to boil, skimming off foam that floats on top.
3. When the broth has cleared, add onions, garlic, peppercorns, and salt. Turn down the heat and cover it, and let it simmer gently for about 1 ½ to 2 hours or until meat is tender.
4. In a wide pan, heat about 1 tablespoon of oil. Add bananas and cook, flipping on sides as needed, until it gets lightly browned. Remove from pan.
5. Add chorizo de bilbao. Cook, turning as needed, for about 1 to 2 minutes or until chorizo de bilbao releases color. Remove from pot.
6. Mix in another tablespoon of oil if needed. Add chicken and cook, turning on sides, until it gets lightly browned. Remove from pot and drain on paper towels.
7. Add chicken, ham, and chorizo de bilbao to the pot and cook, skimming off foam that floats on top, for about 15 to 20 minutes or until chicken is cooked through.
8. Incorporate garbanzo beans and saba bananas and cook for about 3 to 5 minutes or until heated through.
9. Add green beans and cabbage and Cook it until tender yet crisp.
10. Incorporate pechay and cook for another 1 minute. Season it with additional salt as needed.
11. To serve, arrange meat and vegetables on a serving platter. Transfer broth into a serving tureen. Serve while hot with berenjana sauce.
12. Over open stove flames, roast eggplant until skins are charred. Under cold running water, peel and discard skins.
13. In a bowl, mash eggplant. Add garlic, vinegar, oil and salt to taste.