Ingredients

- Two pounds of Chamorro, about 4 pieces (beef shank, bone in) cut thin

- One and one half liters of water

- Two large white onions each cut into four pieces

- Two cloves garlic

- Salt to taste

- One small green cabbage cut into four pieces

- Two carrots cut in half (peeled)

- Two large white potatoes cut into four pieces (peeled)

- Two fresh ears of corn on the cob cut in half

- Two Mexican squash (or zucchini) cut in four pieces each

- Two stalks of celery cut into two inch pieces

- One half cup of string beans

- One small can of chickpeas (garbanzos)

- Two medium beefsteak tomatoes diced into one inch pieces

Instructions

In a large stock pot bring water, beef, garlic, one onion (four pieces) to a boil. Add salt to taste. Lower heat, remove any foam that may have formed on top, cover and simmer for two to three hours or until meat is tender and comes easily off the bone. Remove and discard onion and garlic.

Add remaining onion, cabbage, carrots, potatoes, corn, and string beans to pot. Simmer for fifteen minutes or until potato is fully cooked. Rinse and strain chickpeas and add to mixture. Add diced tomatoes, celery and squash. Simmer for three to five more minutes. Taste and add salt if needed.

Serve in large bowls dividing meat and vegetables equally. Sides may include Mexican rice, spicy hot chili sauce and corn or flour tortillas.

Provecho!

* This recipe is featured in the Old California Gazette vol. 14 November 2003.