2.2 lbs of pork (leg, belly, ribs)2 chouriço sausages1 blood sausage (morcela)2 carrots, sliced1 savoy cabbage, choppedSalt to taste7 oz (about 1 cup) of cooked chickpeas3 potatoes, peeled and cut into small pieces1 piece of pumpkin (about 1/2 lb), cut into smaller piecesFresh mint to taste
Preparation
Boil the pork and sausages in a big enough pan, covered in water seasoned with salt.
Once the meat is cooked, break it down into small pieces using a fork while still in the pan with the cooking water.
Add the chopped vegetables and chickpeas.
Once everything is tender and well cooked, serve it piping hot with a generous bunch of fresh mint.