• Foodland Farms Ala Moana
  • 1450 Ala Moana Blvd, Honolulu, HI 96814
  • (808) 949-5044
  • Prep Time

    10M

    Cook Time

    60M

    Total Time

    70M

    Serves

    6-8

    Ingredients

    • 3 smoked ham hocks
    • 2 portuguese sausage, sliced or cubed 1/2 inch
    • 2 large carrots, peeled diced 1/2 inch
    • 2 garlic cloves, minced
    • 1 medium onion, chopped
    • 2 celery stalks, diced 1/2 inch
    • 2 cans (15 ounce) kidney beans, liquid included
    • 1 can (15 ounce) tomato sauce
    • 1 cup elbow macaroni, uncooked
    • 1 tablespoon chinese chili sauce (sambal olek)
    • 1⁄2 teaspoon pepper
    • 1⁄2 medium head of cabbage, core removed, cubed 1 inch
    • 2 large potatoes, peeled cubed 3/4 inch
    • 1 can (16 ounce) crushed tomatoes

    Directions

    1. Simmer ham hocks in 2 quarts of broth until tender. Reserve the broth and cool the ham hocks, removing the meat once cooled. 2. Clean and reheat the pot used to make the broth. Add in the Portuguese sausage and lightly fry. Add in the garlic and onions and cook for 2 minutes. Add back the broth and bring to a simmer. 3. Add in the rest of the ingredients except the cabbage and potatoes and cook until the ingredients are tender and the flavor is developed. 4. Add the cabbage and potatoes and simmer until tender. 5. Adjust consistency and seasoning with additional chicken stock, salt, pepper, and Sambal.