Ingredients
| Tropicos Andean Potatoes | |
| Pork shoulder loin | |
| Celery | |
| Cabbage | |
| Parisian Carrots | |
| Sausage | |
| Stock | |
| Bay leaves | |
| Rosemary | |
| Salt, pepper |
How to make
- Lightly fry the pork shoulder in a frying pan until it starts to brown. Season with salt and pepper.
- Heat the stock in a pot, add rosemary and bay leaves. Next, add the vegetables and other ingredients, then add Step 1. Cover and simmer over medium heat for about 10 minutes.
