Wednesday, April 25, 2012



*1/2 kilo of pork (cut into small chunks)
*1/4 kilo of pork liver (cut into cubes)
*5 pcs. Chorizo bilbao (w) (also cut in small pcs.)
*4 potatoes (peeled, cut in small cubes, fried)
*1 green and 1 red bell pepper (diced)
*1 cup chickpeas
*1/2 cup of garbansos
*2 tablespoon of liver spread
*1/4 raisins
*1/2 teaspoon of paprika
*1 cup pork or chicken stock
*2 tablespoon of soy sauce
*3 tablespoon of oil
*1 tablespoon of asuete oil (optional)
*3 tomatoes (diced)
*1 small head of garlic (minced)
*1 medium size onion (diced)


*In a pan or wok, heat cooking and asuete oil.
*Saute garlic, and onion.
* Then add the pork, liver, chorizo de bilbaw, tomatoes, bell pepper, paprika, soy sauce, and the stock.
*Cover and bring to a boil.
*Simmer for 20 minutes or until the pork is tender.
*Add the chickpeas, potatoes, garbansos, liver spread, and raisins.
*Boil for another 2 minutes.
*Salt and pepper to taste.
*Serve hot with white rice.


*Add also carrots as vegetables.
*Add hot chili
*Also good as an appetizer

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