INGREDIENTS:
- 2 lbs pork pata, sliced
- 2 pcs chorizo de bilbao
- 1 can (11 oz) pork & beans
- 2 cups beef or pork broth
- 1 cup water
- 1 medium yellow onion, chopped
- 2 medium plum tomatoes, chopped
- 1 head medium napa cabbage, chopped
- Salt and pepper, to taste
HOW TO COOK:
- Combine the pork pata, chorizo, pork & beans, onion, tomato, and beef/ pork broth in a slow cooker.
- Slow cook in high mode for 5 hours (this will make the pork pata very tender and the soup more flavorful).
- Once the pata becomes tender, add the water and the napa cabbage.
- Continue to slow cook for 1 to 1 & ½ hours.
- Add salt and pepper to taste then stir.
- Transfer to a serving bowl. Enjoy!
IMAGE: yummy.ph
Also try: Bas Uy
