Puchero with Eggplant sauce

How to cook Puchero with Eggplant sauce

Imagine a one of a kind of stew soup that contains all the necessary proteins and nutritious vitamins that are needed for the everyday human body. Having to cook this highly nutritious "Filipino Stew Cusine" will certainly bring families to the kitchen table. This "Puchero with eggplant sauce" has been in my family for generations as one of the famous Filipino cusines in the central Philippines and I am very happy to know that I have inherited this special cusine and tend to share the reciepe here on ehow.

Instructions

Things You'll Need:

• Ingredients:
• A.) ½ kilo pork liempo, cut into serving pieces.
• B.) ½ chicken, cut into serving pieces.
• C.) ½ kilo, beef, cut into serving pieces.
• D.) 2 pieces, chorizo de bilbao
• E.) 6 cups of water
• F.) 1 teapsoon of salt
• G.) I bunch of green onions
• H.) 1 small cabbage
• I.) 1/8 kilo, abitsuelas ( green beans)
• J.) 4 pieces of potatoes
• K.) 4 pieces of saba bananas
• L.) 1 cup of garbanzas or chick peas boiled until tender
• M.) 4 cups of broth from the above meats
• N.) 4 tbsps of cooking oil
• O.) 2 cloves of garlic crushed
• P.) 1 onion sliced
• Q.) 2 teaspoons of asi-notmoto "salt to taste"

Step 1
Boil pork, chicken, beef, chorizo de bilbao in water, salt and green onions.

Step2
When tender, remove and cook cabbage and green beans separately in the broth.

Step 3
Remove and set aside

Step 4

Boil the potatoes and banana in water until tender, then remove from pot

Step 5
Cut bananas cross wise dragnoally into quarter potatoes.

Step 6
Skin the chick peas then set aside

Step 7
Saute garlic and onion in hot oil

Step 8
Then add the broth

Step 9

Bring it up to a boil than add the meats, bananas, potatoes, chick peas and vegetables.

Last step

Season with salt and Aji no moto and serve them with egg plant sauce