1 lb (450 g) oxtail
1 shin of ham
8 oz (225 g) white kidney beans, soaked in water for 12 hours
1 lb (450 g) leg of pork meat
Cold water to cover
3 oz (75 g) chorizo sausage
1 small white cabbage
1.35 kg (3 lb) small potatoes
Salt to taste
1. Put the ham, oxtail, kidney beans and pork into a large saucepan and cover with cold water, bring to the boil, skim and allow to simmer for 2 hours.
2. Slice the chorizo and shred the cabbage, add to the meats and cook for a further 30 minutes.
3. Add the small potatoes with their skins on and cook for a further 15 minutes or until the potatoes are tender. Season.
4. Take out the meats and a few potatoes, mash and return to the liquid to thicken it.