Puchero (Filipino Chicken and Pork Stew with Chorizo and Sweet Potatoes)

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♼ Recipe origin is unknown. Puchero filipino chicken and pork stew with chorizo and sweet potatoes recipe, recipe Rating: 4.8
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A hearty stew full of three types of meat and scads of veggies.
Ready in: 1 hour 10 mins

Ingredients

Serves: 6

• 1 (14 ounce) can garbanzo beans, rinsed and drained
• 1 (3 pound) whole chicken, cut into eight pieces
• 1 pound pork loin, cut into bite-sized cubes
• 2 Spanish chorizo sausages, cut into 1-inch slices
• 1 large onion, peeled and sliced
• 4 teaspoons salt
• 1 teaspoon whole black peppercorns
• 1/4 cup canola oil
• 10 cloves garlic, minced
• 1 small onion, finely chopped
• 1 (10 ounce) can whole tomatoes, drained and chopped
• 1 pound sweet potatoes, peeled and cut into bite-sized pieces
• 1 bok choy, cut into 2-inch rounds
• 8 green onions, cut into 2-inch pieces

Preparation method

Prep: 20 mins | Cook: 50 mins

1. Combine garbanzo beans, chicken, pork, chorizo, sliced onion, salt, and peppercorns in a large saucepan. Pour in enough water to just barely cover. Set over high heat.
2. When water comes to a boil, turn heat down and cook for about 30 minutes, until chicken and pork are fully cooked and no longer pink in the middle.
3. While meats are cooking: pour oil into a large soup pot and set over low heat. Cook garlic and chopped onion in hot oil for about 10 minutes to brown, then stir in tomatoes.
4. Continue to cook while stirring, until tomatoes break down into a sauce. This will take about 20 minutes. Then stir in the meats and beans with their liquid.
5. Add the sweet potatoes. Bring back to a boil and cook for another 10 minutes, until potatoes are almost tender.
6. Stir in bok choy and green onions. Cook for 2 to 3 more minutes, until bok choy is cooked and potatoes are fork-tender.
7. Strain the mixture through a colander into a bowl. Serve the meats and vegetables on a platter, with broth in bowls on the side.