Shank bone
1 lb. Chourico
4 qts. water
1 lb. split peas or kidney beans
5 med. potatoes
1 bunch of Kale or 2 boxes of frozen Kale
1 cabbage
Salt & pepper to taste
Optional: 3 beef bouillon cubes

Cook bone and meat and peas in water until meat is tender, about 1 hour. (Bouillon can be added in this first step.) Take meat out and add potatoes, kale and cabbage that has been washed well and separated. Potatoes should be quartered. Cook until done. Return meat to pan. Add salt and pepper to taste. Serves 8 to 10 people.