- 1/2 pound Mexican chorizo, or other country style fresh pork sausage, removed from casings
- 1 1/2 cups roughly chopped white onions
- 10 cloves garlic, peeled and smashed
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 pound pork ribs, cut into sections
- 1 pound beef shoulder, cubed
- 1 pound boneless beef short ribs, cut into sections
- 1 beef shank, cut in half
- 3 bay leaves
- Cilantro stems
- Parsley stems
- 1 to 1 1/2 gallons water
- 1 small cabbage, cored and cut into 1/8-inch pieces
- 2 ears corn, cut crosswise into 1-inch pieces
- 2 large potatoes, peeled and diced
- 2 large sweet potatoes, peeled and diced
- 2 carrots, sliced into rounds
- Chopped green onions
- Chopped fresh cilantro leaves
- Chopped fresh parsley leaves
In a large pot, cook the chorizo over medium-high heat, stirring, until the fat is rendered. Add the onions and garlic and cook, stirring, until soft, about 4 minutes. Stir in the salt and pepper, and add the pork ribs, beef shoulder, beef ribs, beef shanks, bay leaves, cilantro and parsley stems. Add enough water to cover by several inches, about 1 gallon, and bring to a boil. Lower the heat and simmer uncovered, stirring occasionally and skimming the top to remove any foam that rises to the surface. Cook until the meat is tender, adding more liquid if needed, about 1 1/2 hours.
Add the cabbage, corn, potatoes, sweet potatoes, and carrots. Cook, stirring occasionally, until the vegetable are tender, about 20 minutes. Adjust the seasoning, to taste.
Discard the bay leaves from the broth and ladle into large soup bowls or a tureen. Garnish each serving with chopped cilantro and parsley. Serve hot.