1 pound of pork shoulder, cut into 1 inch cubes 12 chicken legs or thighs 2 tablespoons of olive oil 2 cloves garlic, minced 1 1/2 teaspoons of salt 3/4 teaspoon of crushed oregano 1/2 teaspoon of pepper 3 cups of boiling water 1 pound of cooked ham, diced one 4 3/4 ounce jar of pimiento stuffed olives, drained 2 medium green pepper, sliced 1 1/2 cups of sliced scallions 1/2 cabbage, shredded 1 cup of chopped celery two 1 pound 4 ounce cans of garbanzos, chick peas, drained
In a 6 - 7 quart casserole brown the pork, then chicken in oil. add garlic seasonings and water. Cover and simmer for 30 minutes. Add ham, olives, green pepper, scallions, cabbage, celery, and garbanzos. Simmer for 15 minutes longer or until the vegetables are tender. Serves 12
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