| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican | 4 | Servings |
INGREDIENTS
| 6 | sl | Bacon — chopped |
| 1 | md | Onion — chopped |
| 1 | 3 inch | |
| Slices | ||
| 2 | Cloves garlic — chopped | |
| 1/4 | lb | Ham — in 1/2" cubes |
| 1 | 16 oz can | |
| 6 | c | Water |
| 1 | 16 oz can | |
| 1 | lb | Chaya * — coarsely chopped |
| Chorizo sausage — in 1/4" | ||
| Whole tomatoes — chopped | ||
| Garbanzo beans — drained |
INSTRUCTIONS
* Chaya is a leafy plant with a cabbage-like taste that has been used in Yucatan since pre-Hispanic times. Fresh spinach is an acceptable substitute. Saute the bacon, onion, chorizo, garlic, and ham at medium heat until the onion is soft. Add the tomatoes and simmer for 5 minutes. Add the water, garbanzos, and chaya and bring to a boil. Reduce heat and simmer, covered, for 1 hour. Recipe By : Chile Pepper Magazine - Oct. 1992 From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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