Time 2 hours 30 minutes
Yields Serves 6

Place water, beef shank, ham hock, salt pork and 1 teaspoon salt in 8-quart pot. Bring to boil then reduce heat to simmer. Skim off any scum that floats to top. Simmer 30 minutes. Add beef. Bring back to boil, then reduce heat and simmer. Skim off any scum or fat that floats to the surface.


Add garlic, onion and celery. Simmer 1 hour. Add more water if needed so everything is covered. Add chorizo and simmer until beef is tender, at least 30 minutes. Remove meats from pot and keep warm. Add cabbage, potatoes, carrots, green beans and garbanzo beans to pot and cook until vegetables and beans are tender, 20 to 25 minutes. Remove meat from ham hock and slice. Add fish sauce to soup and pepper to taste. Slice sausages. Discard bones.


Arrange meats and vegetables on a deep serving platter. Serve soup in separate bowls.

Serve this with the Eggplant Relish and Tomato Sauce. Look for the chorizo at Filipino and Latino markets.

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