Beef Pochero recipe

Ingredients:

1 to 2 pounds sirloin steak, sliced into small pieces
1 ripe plantain banana, cut into serving pieces
1 pepperoni or chorizo
½ medium-sized green cabbage, sliced
8 peppercorns
1/2 plantain, peeled and boiled
1 clove garlic, finely crushed
6 cups water
2 cloves garlic, crushed
6-ounce can chick peas
1 bunch green onions or scallions
1 small sweet potato or yam, peeled and boiled
1 potato, quartered
2 tablespoons oil
1/4 pound green beans
1 small onion, quartered

Pochero sauce:
1 medium-size eggplant
1/4 cup white vinegar
salt and pepper to taste

Preparations:

1. Simmer beef in water until tender. Set aside broth.
2. Boil potato in beef broth and set aside. Boil plantain and set aside.
3. In a large skillet or saucepan, sautee garlic in oil. Add beef, chorizo or pepperoni, chick peas, broth, green beans, cabbage and green onions or scallions. Add quartered onion and peppercorns. Simmer until vegetables are done. Add salt to taste.
4. When ready to serve, garnish with banana and potato. Serve with pochero sauce.
5. To make pochero sauce, boil eggplant and remove skin. Mash with plantain and sweet potato. In a pan over heat, add the vinegar, garlic, salt and pepper. Mix well.