1 quart of dry bean or 2 quarts of canned bean
1 kg beef brisket
250 g pork shoulder, cut into slices
1 3/4 kg chicken, cut into pieces
2 Anaheim peppers
6 carrots
6 onions
6 cloves garlic, minced
2 cups cabbage, chopped
6 tomatoes
1 red cabbage, cut into 8 wedges
1 green pepper, diced
6 potatoes
6 leeks or 6 green onions
1 quart of dry bean or 2 quarts of canned bean
1 kg beef brisket
250 g pork shoulder, cut into slices
1 3/4 kg chicken, cut into pieces
2 Anaheim peppers
6 carrots
6 onions
6 cloves garlic, minced
2 cups cabbage, chopped
6 tomatoes
1 red cabbage, cut into 8 wedges
1 green pepper, diced
6 potatoes
6 leeks or 6 green onions
Soak the dry bean in cold water for one day and night
Drain and place it in a large pot with 4 liters of water (if using canned bean, add it later along with the vegetables, and also reduce the amount of water to 3 liters)
Bring to a boil, then reduce heat and simmer for 1 hour
Add the beef brisket and pork shoulder, cover and cook for another 1.5 hours
Add the peppers, chicken, and carrots, and continue cooking for another 30 minutes
Add the onions, garlic, cabbage, tomatoes, red cabbage, green pepper, potatoes, leeks or green onions, and continue cooking until the potato is well cooked
Check the seasoning (probably won't need to add salt, as the pork shoulder and peppers are already salty)
Remove the meats and place them on a platter, surrounding with the vegetables
Serve the stew in individual bowls
Serves 6-8
