Recipe by Bergy

Great two course meal from one pot rather like the French "pot au feu" but with mixed meats. The recipe is from "The complete Asian Cook Book" which has wonderful recipes..

Top Review by goneberserk

not the kind that pampango's pochero is well known for...recipe calls for burro bananas

Ingredients Nutrition


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

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