INGREDIENTS

1. 2 Tbsp GOLDEN FIESTA Palm Oil 
2. 1-1/2 Tbsp crushed garlic
3. 1 pc onion, sliced
4. 2 pc  chorizo de Bilbao, sliced
5. 1 kg pork pata , cut up (blanched)
6. 2 pouches (200 g) UFC Tomato  Sauce Filipino Style 
7. 4-5 cups water
8. ½ Tbsp UFC Iodized Salt 
9. ¼ tsp Ground Pepper
10. ½ cup cooked garbanzos
11. 1 pc each red and green bell pepper, sliced

PREPARATION

• 1. Saute garlic, onion and chorizo in Golden Fiesta Palm Oil.  Add pata, UFC Tomato Sauce, UFC Salt , UFC Pepper and water.    Cover and simmer for 1 to 2 hours or until tender.  If desired , discard bones.
• 2. Add garbanzos and bell peppers.    Simmer for another 5 minutes