Nilagang Pasko Recipe
This soup is a super-rich combination of beef, pork, and chicken.
Nilagang Pasko is said to be a dish that is the result of combining the meat leftovers from Noche Buena. That's why it's got, not one, not two, but three kinds of meat in it: pork, chicken, and beef. It was traditionally seasoned with a ham hock, but without this, chorizo or Chinese ham slices can be substituted.
We don't always have leftover meat so if you too do not have any, this recipe is simply made with meat pieces in smaller portions than a regular meat recipe requires. It is still super hearty and incredibly rich in flavor. The combination of vegetables and meats combine to create a broth that is deliciously flavorful and savory.
If desired, you can mimic the version that is more similar to the pochero than a nilaga. Add saging na saba for sweetness and include green beans and pechay. Instead of using tomato sauce to the soup, which adds a sour taste, you may use atsuete or annatto seeds to give the broth a red-orange hue.