1 beef shank with meat
1 lb. Chorizo sausage
1 smoked shoulder bone with meat (or 2 ham hocks)
2 large onions, chopped
6 carrots, cut in chunks
2 cloves garlic, chopped
1/2 cup kidney beans
1/2 cup split peas
1 (8 oz.) can tomato sauce (Hunts)
1 bunch of kale (torn into small pieces)
1/2 head of cabbage, chopped
5 potatoes, cut into chunks

In a 16-quart Dutch oven or stock pot add: all meats, onions, carrots and garlic. Bring to a boil and add beans, split peas and tomato sauce - simmer for 4 hours. Stirring occasionally.

Meanwhile rinse kale in cold water and tear into small pieces. Chop cabbage. Remove meats and set aside, and add potatoes, kale and cabbage and simmer approximately 90 minutes.

Remove Chorizo from casing and pull apart. Remove meat from bones and pull apart (discard fat and bones). Return meat to pan and cook approximately 30 more minutes.

Even better when served the next day! This can be kept for a couple of weeks. Just remove amount to be served from container and reheat. Excellent served with Portuguese Sweet Bread.

Submitted by: Lia Bradley