Nilagang Pasko

Ingredients

• 1 pound beef shanks
• 1 pound pork belly
• 1 pound chicken legs and thighs
• 1 pound ham
• 2 chorizo de Bilbao
• 1 large onion, peeled and quartered
• 1 teaspoon peppercorns
• 2 tablespoons fish sauce
• 2 corn on the cob, shucked and cut into thirds
• 2 large potatoes, peeled and quartered
• 10 pieces green beans, ends trimmed
• 2 Maggi chicken cubes
• green onions, ends trimmed and cut into 4-inch lengths
• 1 medium cabbage, quartered
• salt and pepper to taste

Steps

1. 1

   In a large pot, combine beef shanks and water. Bring to a boil for about 10 minutes, skimming scum that floats. Drain and rinse the beef and the pot well.

2. 2

   Place blanched beef and enough cold water to cover it about 2 inches in the pot. Bring to a boil, skimming any foam that arises. Cover, lower heat, and simmer for 30 to 40 minutes or until the beef is half done.

3. 3

   Add pork belly and continue to simmer for about 15 to 20 minutes.

4. 4

   Add chicken, ham, and chorizo. Add white onions, peppercorns, and fish sauce. Continue to simmer, occasionally skimming the froth that floats, for about 30 to 40 minutes or until beef, pork, and chicken are cooked and fork-tender.

5. 5

   Add green onions. Add corn and cook for about 5 minutes.

6. 6

   Add potatoes. Cook until half tender.

7. 7

   Add cabbage and green beans and cook until tender.

8. 8

   Sprinkle Maggi chicken cubes. Season with salt and pepper to taste. Cook for another 5 minutes or until the vegetables are tender.