POCHERO (Chicken, Pork and Vegetable Casserole)

Ingredients:
2 lbs. chicken, cut into serving pieces
2 slices lean ham
1 lb. pork, cut into serving pieces
4 cups water
1/4 cup annatto water
2 medium-sized potatoes, peeled and quartered
1 small cabbage, quartered
4 ripe cooking bananas (saba), peeled and halved crosswise
1 tablespoon vegetable oil
1 clove garlic, minced
1 medium-sized onion, finely chopped
2 medium-sized tomatoes, sliced and cubed
2/3 cup cooked garbanzo beans
salt and pepper to taste

Method:
In a covered deep pot over medium high heat, bring the water, chicken, ham, pork and annatto water to a boil.

Season with a little salt and pepper to taste. Reduce heat to medium low and simmer for about 45 minutes or until meats are tender. Remove meats from pot and set aside.

Remove fat from top of stock. Boil potatoes in stock for 10 minutes or until almost tender. Add cabbage and continue cooking for another 5 minutes or until tender. Remove vegetables from pot and set aside.

Cook bananas in stock for 3-4 minutes. Remove, set aside. In a non-stick skillet over medium heat, sauté garlic in oil until lightly browned. Add onion and tomatoes and cook until soft.

Add meats, garbanzo beans and 2 cups meat stock and simmer for 6 minutes. Correct seasonings. Transfer casserole to a shallow serving dish. Arrange vegetables and bananas on top and serve immediately.