Hortaliça

Description
Portuguese boiled dinner. this meal is so popular in our immediate family, that we are always looking for excuses to make it. my daughter could eat it 7 days a week. It takes a bit of time, but it's well worth it. in other countries you have English boiled dinner, pot au feu in france and quebec and other names.

Perfect for a cool autumn evening or winter night's supper. I'd even have it in the spring and summer as it is very healthy as all the meal is boiled.

Ingredients

 * 1 whole onion
 * 1 small blade roast or rump roast
 * 2 veal shanks
 * 2 pork hocks
 * 2 pork feet (optional)
 * 2 pork ears (optional)
 * ½ chicken (optional)
 * ½ a chorizo or linguica. you can also use blood pudding or spicy sausage if you can't find chorizo or linguica.
 * 1 Polish sausage (this is not typical, but i like to add it)
 * 4 large carrots cut in large chunks
 * 1 large rutabaga cut in large chunks
 * beef broth powder or salt and pepper to season
 * 1 small turnip (optional) cut in large chunks
 * 4 potatoes whole
 * 1 small head of cabbage cut into large chunks
 * 1 bunch of kale or turnip greens cut into large pieces
 * 1 tsp of baking soda

Directions

 * 1) In a large stock pot place the whole onion, roast, veal, pork, chicken and sausages.
 * 2) Boil all for 1 hour to 1 hour and a half or until the meat starts to seperate from the bone.
 * 3) Skim off the white scum that always happens and add water as needed.
 * 4) Once the meat is cooked, remove all the meats and set aside until it can be handled easily.
 * 5) In the meantime, add the seasonings and/or the broth.
 * 6) Adding the broth will add an extra element of flavor and a nice color.
 * 7) Add the vegetables except for the cabbage and the kale.
 * 8) Cut the meat off the bones and cut them into large chunks. Return them to the vegetables as they cook.
 * 9) Add the cabbage and the kale or turnip greens.
 * 10) Add the baking soda to prevent the greens from turning black.
 * 11) Continue to cook until the cabbage and greens are wilted, the vegetables are tender.
 * 12) You then remove the meats, vegetables, and greens onto a seperate platter with some of the liquid to keep everything from drying out and serve this as a second course.
 * 13) The balance of the broth can be served as a first course soup either plain or by adding some pasta or rice.
 * 14) Makes a lot and is delicious with a chunks of bread.