Preparation

In a large pot, bring to a boil 5 liters of water with a little coarse salt, the onion cut into four pieces, the leek and black peppercorns and when boiling add the beef.

cook over moderate heat for about 45 minutes, then continue adding the chicken breasts, the salted bacon and chorizo, the potatoes, the carrots, the squash, the sweet potatoes and the cabbage. take care that no vegetables overcook, in this case take them out and set them aside. When it is considered that there are about 7 minutes to cook, add the 4 black pudding and boil the corn.

In a medium saucepan, before or during the cooking of the stew, add the soaked chickpeas to boiling water with little salt and cook until they are tender but whole. Serve everything hot and steaming in two or more large dishes, the meats previously cut, as well as sausages, blood sausage and bacon, outlined with all the vegetables and boiled chickpeas.

season to taste with olive oil, vinegar, salt or other dressing. the hearty strained broth can be eaten on its own or as a soup with rice or fine crumbled noodles before or after this great stew.

Ingredients

  • 2 kilos of lean beef of your choice
  • 4 half chicken breasts with skin and without fat
  • 400 grams of salted bacon
  • 6 pork sausages
  • 4 black pudding
  • 1 onion
  • 1 leek
  • 5 medium potatoes, peeled in halves
  • 5 carrots peeled in halves
  • 1 pound squash, peeled and sliced
  • 5 sweet potatoes, peeled and cut in half
  • 5 clean sweet corn husks and beard
  • 1 coarsely chopped white cabbage
  • 1/2 kilo of chickpeas soaked from the night before
  • coarse salt
  • peppercorns
  • to season: fine salt, virgin olive oil
  • vinegar
  • mustard or other dressing of your choice.