chick pea pottage, mimas (potaje de garbanzos)

Ingredients

• 1 package 16 onces dried chick peas, wash and soak overnight in a large pot of cold water
• 3 large meaty ham hocks
• 1 1/2 pounds beef stew meat or beef soup meat
• 1 large ham bone if available, i usually will freeze a hame bone to have on hand to make this pottage
• 1 package 12 onces of cubed smoked ham (such as hormel)
• 2 slices hormel dry cured salt pork, try to use to meaty slices.
• 1 large spanish onion cut in half
• 6 ounces two 3 once links dried spanish chorizo sliced, if none then use cajun sausage (dont use mexican chorizo)
• 4 large potatoes, peeled and quarted then cut in eights
• 6 ounces peeled pumpkin cut in small pieces if not available use a can of unflavored mashed pumpkin.
• 2 quarts water to cover everthing
• 1 teaspoon garlic powder
• 1 small packet of goya sazon with safron
• 2 teaspoons salt wait until your dried meats are cooked. they contain salt.
• 1/2 teaspoon fresh ground black pepper