This recipe has all the elements of a classic Philippine Pochero, the ubiquitous chorizo and vegetable stew, but with a really simple preparation technique. Once the meat and vegetables are prepped, they go into a skillet for a quick browning, and then into a crockpot for a set-it-and-forget-it main dish. The result: A spicy, savory meat and vegetable infusion so tasty I went back for a second helping.

Image © 2009 Celeste Heiter

Easy Crockpot Pochero

• 1 tablespoon vegetable oil

• ½ pound lean beef, cut into 1" pieces

• ½ pound boneless skinless chicken thighs, cut into 1" pieces

• ½ pound chorizo sausages, cut into 1" pieces

• 4 cloves garlic, crushed

• 1 onion, coarsely chopped

• 2 cups chicken stock

• 2 tomatoes, coarsely chopped

• ¼ cup tomato paste

• 2 bay leaves

• Salt and pepper to taste

• 2 potatoes, coarsely chopped

• 1 cup green beans, cut into 1" pieces

• 1 small can chickpeas (garbanzo beans), drained

Heat oil in a large wok or skillet, add meats, onion and garlic and stir-fry until lightly browned. Stir in chicken stock, tomatoes, and tomato paste. Season with salt and pepper, and add bay leaves. Transfer to a crockpot on low setting. Simmer for 3 hours. Add potatoes, green beans and chickpeas and continue simmering for 1 hour. Serve with steamed rice. Serves 4.