Cocido

• In a pot over medium heat, heat about 1 tablespoon of oil. Add beef shank and cook on both sides until lightly seared. Remove from pot and set aside.
• Add water to the pot and bring to a boil. Return beef shanks and continue to boil, skimming scum that floats on top. 
• When the broth has cleared, add onions, garlic, peppercorns, and salt. Lower heat, cover, and simmer for about 1 1/2 to 2 hours or until meat is tender.
• In a wide pan, heat about 1 tablespoon of oil. Add bananas and cook, turning on sides as needed, until lightly browned. Remove from pan and set aside.
• Add chorizo de bilbao. Cook, turning as needed, for about 1 to 2 minutes or until chorizo de bilbao releases color. Remove from pot and set aside.
• Add another tablespoon of oil if needed. Add chicken and cook, turning on sides, until lightly browned. Remove from pot and drain on paper towels.
• Add chicken, ham, and chorizo de bilbao to the pot and cook, skimming scum that floats on top, for about 15 to 20 minutes or until chicken is cooked through.
• Add garbanzo beans and saba bananas and cook for about 3 to 5 minutes or until heated through.
•  Add green beans and cabbage and cook until tender yet crisp.
•  Add pechay and cook for another 1 minute. Season with additional salt as needed.
• To serve, arrange meat and vegetables on a serving platter. Transfer broth into a serving tureen. Serve hot with berenjana sauce.

For the Berenjana Sauce

• Over open stove flames, roast eggplant until skins are charred. Under cold running water, peel and discard skins.
• In a bowl, mash eggplant. Add garlic, vinegar, oil and salt to taste.