Puchero

Ingredients

• Water - 6 cups
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Paprika - 1 tablespoon
• Bay leaves - 2
• Garlic - 4 cloves, minced
• Onion - 1 large, chopped
• Garbanzo beans - 1 cup, cooked
• Cabbage - 1/2 small head, chopped
• Green beans - 1 cup, trimmed and cut into 2-inch pieces
• Carrots - 4 medium, peeled and sliced
• Potatoes - 4 medium, peeled and quartered
• Chorizo sausage - 8 oz
• Pork ribs - 1 lb
• Chicken thighs - 1 lb
• Beef shank - 1.5 lbs

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic, and cook until softened.
3. Add the beef shank, chicken thighs, and pork ribs to the pot. Season with salt, pepper, and paprika.
4. Cook until the meats are browned on all sides.
5. Add the water and bay leaves to the pot. Bring to a boil, then reduce the heat and simmer for 1 hour.
6. Add the chorizo sausage, potatoes, carrots, and garbanzo beans to the pot. Simmer for another 30 minutes.
7. Add the green beans and cabbage to the pot. Simmer for an additional 15 minutes, or until all the vegetables are tender.
8. Remove the bay leaves before serving.
9. Serve the puchero hot, with some crusty bread on the side.