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a bowl of nilagang pasko with ham, beef, chicken, pork, sausage, and vegetables.
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Nilagang Pasko

Nothing says Filipino holiday comfort quite like Nilagang Pasko. This boiled soup is slow-cooked to tenderness, combining a plethora of meat, sausages, vegetables, and a hot broth. Hearty and flavorful, It’s like a warm hug in a bowl!
Prep Time20 minutes
Cook Time2 hours 40 minutes
Total Time3 hours
Course: Main Entree, Soup
Cuisine: Filipino
Servings: 8 servings
Calories: 651kcal
Author: Lalaine Manalo

Ingredients

  • 1 pound beef shanks
  • 1 pound pork belly
  • 1 pound chicken legs and thighs
  • 1 pound ham
  • 2 chorizo de Bilbao
  • 1 large onion, peeled and quartered
  • 1 teaspoon peppercorns
  • 2 tablespoons fish sauce
  • 2 corn on the cob, shucked and cut into thirds
  • 2 large potatoes, peeled and quartered
  • 10 pieces green beans, ends trimmed
  • 2 Maggi chicken cubes
  • green onions, ends trimmed and cut into 4-inch lengths
  • 1 medium cabbage, quartered
  • salt and pepper to taste
US Customary - Metric

Instructions

  • In a large pot, combine beef shanks and water. Bring to a boil for about 10 minutes, skimming scum that floats. Drain and rinse the beef and the pot well.
  • Place blanched beef and enough cold water to cover it about 2 inches in the pot. Bring to a boil, skimming any foam that arises. Cover, lower heat, and simmer for 30 to 40 minutes or until the beef is half done.
  • Add pork belly and continue to simmer for about 15 to 20 minutes.
  • Add chicken, ham, and chorizo. Add white onions, peppercorns, and fish sauce. Continue to simmer, occasionally skimming the froth that floats, for about 30 to 40 minutes or until beef, pork, and chicken are cooked and fork-tender.
  • Add green onions. Add corn and cook for about 5 minutes.
  • Add potatoes. Cook until half tender.
  • Add cabbage and green beans and cook until tender.
  • Sprinkle Maggi chicken cubes. Season with salt and pepper to taste. Cook for another 5 minutes or until the vegetables are tender.

Video

Notes

  • For a clean, sediment-free broth, start with cold water and bring to a boil. Skim any foam and scum that arises.
  • The meats are usually cooked whole or in large chunks to embody unity and the spirit of togetherness.

Nutrition

Calories: 651kcal | Carbohydrates: 31g | Protein: 33g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.001g | Cholesterol: 106mg | Sodium: 1102mg | Potassium: 1188mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1145IU | Vitamin C: 75mg | Calcium: 126mg | Iron: 4mg