1 lb. pork loin, cut into bite sized pieces
1 lb. skinless chicken breast, cut into bite sized pieces
1 (14 oz.) can diced tomatoes
2 Tbsp. vegetable oil
2 cups beef or chicken stock
1/2 yellow onion (diced)
5 cloves garlic (minced)
2-1/2" piece of ginger (peeled and minced)
3 serrano chili peppers (finely chopped)
1 Bunch mustard greens (chopped)
1 Bunch spinach
1 Bunch arugula
Salt
Pepper
Heat the oil in a large Dutch oven pot. Add the beef/zebu meat to the pot and cook until brown on all sides. Stir in the can of diced tomatoes to the beef. Add the chili peppers, onion, garlic and ginger to the beef and tomatoes. Pour in the stock, cover the pot and let the ingredients simmer over low heat for thirty (0:30) minutes. Add the chicken and pork to the stew, then bring to a boil. Reduce the heat and let it simmer for fifteen (0:15) minutes. Add the greens to the pot, then place the lid on the pot and allow them to wilt into the stew. Cook the stew for ten (0:10) minutes more. Season the stew with salt and pepper. Stir the ingredients together and then turn off the heat. Serve the Romazava over hot steamed rice, together with a bit of sakay** condiment. **Sakay Recipe: 1⁄2 cup crushed red pepper flakes, 1 tablespoon ginger, ground, 2 garlic cloves, crushed, 4 tablespoons oil. Combine all in a 1 pint bowl and make a mush of it.