1 spoonful of salt
1/2 spoonful of oil
1 kg of chicken (thighs and legs)
500 g of pig's feet
250 g of beef brisket
200 g of sweet potato
250 g of lamb ribs
200 g of chourico
100 g of garlic scapes
100 g of ham
100 g of turnip greens
1 cabbage head
1 ear of pork
1 pig's tail
1 head of garlic
2 sprigs of parsley
1 sprig of thyme
Pimenta and oil to taste
1 spoonful of salt
1/2 spoonful of oil
1 kg of chicken (thighs and legs)
500 g of pig's feet
250 g of beef brisket
200 g of sweet potato
250 g of lamb ribs
200 g of chourico
100 g of garlic scapes
100 g of ham
100 g of turnip greens
1 cabbage head
1 ear of pork
1 pig's tail
1 head of garlic
2 sprigs of parsley
1 sprig of thyme
Pimenta and oil to taste
1
In the evening before preparation, soak the pig's feet in water
2
In a large pot, place all the meats, except for chicken and chourico, washed and cleaned
3
Cover with cold water
4
Add salt and pepper and cook over medium heat for 30 minutes
5
When it starts to foam, add garlic scapes, without peels, parsley, thyme, and pig's feet
As it cooks, add enough water to cover the ingredients
6
Cook for three hours or until the meats and pig's feet are tender
7
Cut onion, cabbage head, sweet potato, and turnip greens into small pieces
Add to the broth, except for sweet potatoes
In a frying pan, heat some oil and brown the chicken and chourico
8
Add to the broth and let it cook for an additional 40 minutes
About
20 minutes before removing from heat, add sweet potatoes
Let it simmer low heat until the meats are very tender
Drain the broth, reserving it
Serve the cooked meats at part and the broth with bread.
