Puchero (Spanish Boiled Dinner)

This is Elena Zelayeta's mother's recipe. I have left out one ingredient, canned Spanish sausages, because I can't identify it. If you know what they are, by all means use them. This recipe uses dried garbanzos. If you want to use canned instead, I won't tell anybody! Times do not include soaking time for the beans.

• Ready In: 1 hr 15 mins
• Serves: 10-12

Ingredients

• 1  chicken, cut in pieces
• 6  quarts water
•  salt
•  pepper
• 3⁄4 lb ground beef
• 3⁄4 lb ground pork
• 2  eggs, beaten
• 1⁄2 cup  breadcrumbs
• 2  tablespoons flour
• 2  cups dried garbanzo beans, soaked overnight and drained
• 1⁄2 lb salt pork
• 2  lbs lamb shoulder
• 6  potatoes, peeled and quartered
• 1  lb carrot, julienned
• 1  medium cabbage, cut in wedges

Directions

1. Cover chicken with cold water. Add salt and pepper, bring to a boil, and cook 10 minutes.
2. Reduce heat and continue to simmer for 30 minutes.
3. Combine beef, ground pork, eggs, bread crumbs and flour. Season with salt and pepper. Shape into a large ball.
4. Skim foam from pot.
5. Add garbanzos, salt pork and lamb. Place the big meatball on top.
6. Cook for 30 minutes.
7. Add potatoes, carrots and cabbage. Cook for 30 minutes more, or until garbanzos are soft.