Pochero

Cooking a dish like pochero saves me money and time. In just one preparation, I get to serve my family both meat and veggies. Plus, it has ingredients which my young grandsons love to eat- potatoes and carrots. Here's what you need-

Chicken (pecho or thighs), cut into 2- inch slices
Pork (kasim), cut into 2 inch slices
2 pcs Chorizo de Bilbao, sliced diagonally into 3 pcs
 (never use Chinese chorizo, it's good only for pancit)
garlic & onion
Cabbage, sliced about 2 inches long
Pechay Baguio, sliced about 2 inches long
Baguio beans, stringed then sliced  diagonally into two pieces
carrots, sliced or flowered or butterflied
cauliflower or broccoli (optional)
leeks, sliced about 2 inches long
sweet potato or camote, peeled, sliced into 2 inch pieces and fried
potato, peeled, sliced into 2 inch pieces and fried
ripe saba bananas, peeled, sliced diagonally into two pieces and fried
tomato sauce
1 can Pork & Beans (a good substitute for chick peas or garbanzos;
     I learned this from my Kumareng Alice O.)
seasonings (salt & msg)
cornstarch slurry

Directions:

Put the sliced pork and chicken in a stockpot. Cover with enough water then bring to a boil. Put a little salt once it starts boiling. Chicken cooks earlier than pork, so once done, remove it from the stockpot and set aside. When pork is done, set it aside. Reserve the stock.

Meanwhile, fry the camote, potato and banana slices one by one. Set aside. Roll in the chorizos in the same  oil. Remove and set aside once slightly browned. Saute garlic and onions.Add the chicken-pork  stock. Once it starts boiling, add the tomato sauce followed by pork and beans. Season.  Put in the browned chorizos first so its flavors will mix with the stock.. Then add the previously boiled pork and chicken. Slowly add the cornstarch slurry to thicken. Add the veggies one by one beginning with the carrots, Baguio beans, cauliflower, cabbage, pechay baguio and leeks. Stir in the fried veggies. Let simmer. Serve hot.