Pocherong Baka (Beef Pochero-Style)

INGREDIENTS:
1 to 2 pounds sirloin steak, cut into small pieces 6 cups water
1 potato, quartered 1 ripe plantain, cut into pieces
2 cloves garlic, crushed 2 tablespoons oil
1 chorizo de Bilbao or pepperoni 6-ounce can chick peas
1/4 pound green beans 1/2 medium-green cabbage, sliced
1 bunch green onions or scallions 1 small onion, quartered
8 peppercorns salt to taste

POCHERO SAUCE:
1 medium-size eggplant 1/2 plantain, peeled and boiled
1 small sweet potato or yam, peeled and boiled 1/4 cup white vinegar
1 clove garlic, finely crushed salt and pepper to taste

Simmer beef in water until tender. Set aside broth. Boil potato in beef broth and set
aside. Boil plantain and set aside. In a large skillet or saucepan, brown garlic in oil. Add
beef, chorizo or pepperoni, chick peas, broth, green beans, cabbage and green onions or
scallions. Also add quartered onion and peppercorns. Simmer until vegetables are done.
Add salt to taste. When ready to serve, garnish with banana and potato. Serve with
pochero sauce.

POCHERO SAUCE: Boil eggplant and remove skin and mash with plantain and sweet
potato. Add the vinegar, garlic, salt and pepper and heat.