Best Cocido Recipes

COCIDO

Steps:

• Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil. Add chorizo and render 2 to 3 minutes. To chorizo, add cabbage and begin to cook it down. While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice. Soak in large bowl of water to release grit. Repeat of leeks are especially sandy. Wipe down work area. Dry the leeks on kitchen towel and add to cabbage with some grated carrot. Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes. Add chick peas and chicken stock to the pot, cover to bring up to a boil.
• Uncover pot and turn heat back a bit but keep at a low boil. Stir chicken into soup.
• Add ground meat to a bowl and top with bread crumbs or crumbled bread. Season the bread with paprika, cinnamon, nutmeg, salt and pepper. Add a handful of parsley to the bowl and an egg. Mix and form 1-inch meatballs, adding them to the soup as you work. Wash up and simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more. Turn off soup.
• While the soup cooks, combine remaining parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture.
• Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in.

COCIDO MADRILENO

Steps:

• Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.
• Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top.
• Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes.
• Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside.
• Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes.
• When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes.
• Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.

SPANISH COCIDO

Steps:

• Saute beef in oil in casserole dish until lightly browned.
• Add chorizo, onion, garlic, bay leaf, marjoram and thyme.
• When onion limp and golden, add tomatoes and stock.
• Puree one can of chickpeas and add to mixture.
• Cover casserole and cook at 100 C for 5 hours.
• Drain second can of chickpeas and add to stew, cook for 30 minutes more.
• Season with salt and pepper and add sherry just before serving.

COCIDO - TRADITIONAL SPANISH STEW - HEARTY!

Steps:

• 1. In a 6-7 quart casserole or pot, brown pork, than chicken, in the oil. Add garlic, seasonings and water. Cover and simmer for 30 minutes, or a few minutes longer until pork is almost done.
• 2. Add rest of ingredients. Simmer 15 minutes longer, or until vegetables are tender.

COCIDO DE GARBANZOS

Steps:

• 24 hours in advance, place the chickpeas in a pan or bowl and add water. Let them soak for 24 hours. If you don't have dried chickpeas, you can replace with 1 lbs canned chickpeas. How to prepare cocido de garbanzos: Sweat (lightly fry) diced onion and garlic in olive oil; Once the onion is transparent, add diced carrots and cook for few minutes Add diced fresh tomatoes or a can peeled tomatoes Add chickpeas, diced Serrano ham, sliced Chorizo, salt and pepper and softly mix all ingredients Cover the preparation with water, add 2 bouillon cubes and cook for 30 minutes Add entire Morcilla pieces (you will cut them when you serve the dish) and cook for 15 additional minutes Add diced potatoes and cook for another 30 minutes If you like, add saffron to the stew when you add potatoes (not mandatory) That's it. Your garbanzo stew is ready! Serve in soup bowls with French bread and a glass Spanish wine. Cocido de garbanzos preserves several days in the fridge; you just have to add some water before warming.

COCIDO MADRILENO

Steps:

• Put the meats, chicken, onion, garlic, bay leaves, and peppercorns in a large stockpot, cover with water, and bring to a boil. Skim off the foam, add the chickpeas, lower the heat, cover, and simmer gently for 2 hours, or until the chickpeas are soft. Meanwhile, bring a large pot of salted water to a boil, add the cabbage and potatoes, and cook until tender, about 25 minutes; drain and keep warm. Ladle the broth from the meats into bowls (keep the meats warm in a little broth) and serve as a first course with the noodles, onion, and peppers. Serve the meats and chickpeas as a second course with the potatoes and cabbage, moistening everything with a bit of broth.

CANTABRIAN MEAT STEW WITH CHICKPEAS (COCIDO LEBANIEGO)

Steps:

• Make stew:
• Soak chickpeas in cold water to cover by 2 inches at least 8 hours.
• Meanwhile, rinse ham hock and slab bacon, then soak in a bowl of cold water to cover by 2 inches, chilled, at least 8 hours.
• Drain chickpeas in a colander and add to a wide 7- to 8-quart heavy pot. Drain and rinse ham hock and slab bacon, then arrange on top of chickpeas along with salt pork, veal shank, dried beef, pig's ear (if using), and chorizo. Sprinkle meats with paprika and add water (10 to 11 cups) to just cover meats by 1/2 inch. Bring to a boil over moderate heat, skimming foam from surface as necessary, then reduce heat to low and gently simmer, tightly covered, 2 1/2 hours.
• Prepare cabbage while stew simmers:
• Put oven rack in middle position and preheat oven to 250°F.
• Boil cabbage in a 6- to 8-quart pot of boiling salted water covered, until tender, 10 to 15 minutes. Drain in a colander and rinse under cold water to stop cooking. Drain well.
• Cook garlic and paprika in oil in a 12-inch heavy skillet over moderately high heat, stirring, until garlic is golden, about 2 minutes. Add cabbage and sauté, stirring, until cabbage is well coated and heated through, about 8 minutes. Season with salt. Transfer to an ovenproof serving dish and cover with foil, then keep warm in oven.
• Make dumplings and continue simmering stew:
• Transfer salt pork and 1 chorizo link to a cutting board (for dumplings). Finely chop chorizo, then finely chop enough salt pork to measure 1/4 cup, returning remaining salt pork to pot. Continue to simmer stew until chickpeas are cooked and all meats are very tender, about 30 minutes more.
• Meanwhile, whisk together eggs, salt, and parsley in a large bowl, then add chopped meats and bread crumbs and stir until combined well.
• Using 2 soupspoons, form bread-crumb mixture into 16 to 20 oval dumplings (about 2 tablespoons each), transferring dumplings as formed to a tray lined with wax paper.
• Heat oil in cleaned 12-inch heavy skillet over moderate heat until hot but not smoking, then brown dumplings, in 2 batches if necessary to avoid crowding, turning, until golden on all sides, about 5 minutes per batch. Transfer dumplings as browned to paper towels to drain.
• Finish stew and assemble dish:
• Transfer meats from stew to cutting board with tongs, then carefully add dumplings to broth with chickpeas and simmer, covered, while cutting meats, at least 10 minutes.
• Cut sausages into large diagonal slices and cut remaining meats into serving pieces, then arrange in one side of a large baking dish along with marrowbone from veal shank. Transfer dumplings with a slotted spoon to same dish, next to meats. Transfer chickpeas with slotted spoon to dish with cabbage. Cover with foil and keep warm in oven.
• Skim fat from broth, then return to a boil and season with salt and pepper. If serving broth as a first course, crumble fideos into broth and cook until tender, 3 to 5 minutes. Otherwise, ladle broth over meats and dumplings. Serve meats and dumplings with chickpeas and cabbage.

COCIDO MONTAñES (TIA BLANQUI'S BEANS)

Steps:

• Over high heat in a large, heavy-bottomed pot or Dutch oven, add all ingredients except morcilla, cabbage, potatoes and salt.
• Cover with cold water by two inches, bring to a boil, then cover and reduce heat. Simmer for 1 hour.
• Add cabbage, taste stew and add salt if needed. Simmer for another hour or until beans are tender. When they are tender, add morcilla and potatoes and cook for 10 minutes more. Remove morcilla, slice and serve in the bottom of the bowls of those who want some (me, me, me!), then ladle stew over top. Enjoy!

COCIDO

Steps:

• 1. Place the meat in a large pot. Cover with water and bring to a boil. Boil 1 minute. Drain, discarding the water. Rinse the pot. Return the meat to the pot and add water to cover (12 to 14 cups depending on the pot). 2. Add the onion, garlic, bay leaves, salt and peppercorns. Bring to a boil, reduce the heat, cover loosely and boil gently until the meat is very tender, about 2 hours. Skim the surface as needed. 3. When the meat is tender, add the potatoes, corn, carrot, green beans, oregano, marjoram and thyme. Cover loosely and boil gently until the potatoes are tender, about 20 minutes. 4. Taste the broth and add more salt if needed. Add the zucchini and cook just until tender. Do not overcook or the zucchini will become soft and fall apart. 5. Serve in large soup bowls, spooning meat, some of each vegetable and broth into each bowl. Garnish with a cilantro sprig or a dash of chopped cilantro. Serve Mexican rice on the side. Accompany with hot salsa or sliced jalapeños and a bowl of Mexican limes. Each serving: 384 calories; 44 grams protein; 34 grams carbohydrates; 5 grams fiber; 8 grams fat; 3 grams saturated fat; 89 mg. cholesterol; 1,274 mg. sodium