Cocido is a traditional beef, chicken and chickpea stew from Madrid. It is similar to the French “Pot au feu”, where all the meat and vegetables are cooked together and then eaten separately, with the liquid served as a starter and the meat and vegetables as the second course.
The recipe is based on one by Carlos Arguiñano (see this page for his Spanish version).
- 300g chickpeas, soaked for at least 24 hours
- 300g pork, cut into chunks
- 1 chicken thigh
- strip pork belly
- morcilla de cebolla (Spanish black pudding made with onions)
- 1 ham bone
- 1 white bone
- 1 large onion, chopped
- 2 carrots
- 3 medium potatoes, cut into chunks
- 1/2 white cabbage, shredded
- 3-4 cloves garlic, finely chopped
- salt and pepper
- Heat some oil in a pressure cooker and gently fry the onion until soft.
- Add the garlic and fry for another couple of minutes.
- Add the meat and bones (except for the chicken, chorizo or black pudding) and 2.5 litres of water.
- Season with salt and bring to the boil.
- Add the chickpeas, put on the lid and bring up to pressure.
- Cook for 30 minutes.
- Run the cooker under a cold tap to reduce the pressure.
- Open and transfer some of the cooking liquid to saucepan.
- Add the shredded cabbage and the chorizo and morcilla to the pan with cooking liquid and cook for 15 minutes.
- Add the potato and carrot tot he pressure cooker.
- Bring back up to pressure and cook for 5 minutes.
- Cocido Madrileño is traditionally made with beef, chicken, pork belly, black pudding, chorizo and bones, For this non-traditional version, I used pork, chicken, chorizo and meat bones. Mercadona sell a chicken and pork pack for this type of stew that includes the meat and different types of bones that you need.
Cortijo de la Plata https://cortijoblog.com/
Even though we didn’t have our own pork this year, I decided to make some chorizo. That way I would know exactly what goes into it and how much fat it contains. The recipe basically calls for 80% meat and 20% fat but as the pork belly I bought was very lean, the fat percentage was considerably higher. It is possible to make chorizo completely from scratch, adding your own spices and flavourings to the meat and fat mixture. However, as the climate on the coast is warmer and more humid than in the mountains, and not ideal for drying and curing meats, I wanted to be completely sure that there wouldn’t be a problem and we wouldn’t all be poisoned so used a ready-made chorizo mix call “Chorizol”. I then added more oregano, chilli pepper and chopped garlic.
4kg shoulder of pork
1kg belly pork, derinded
1 sachet chorizol
2 1/2 teaspoons chilli pepper
8 cloves garlic
Mince the meat and fat together. Add the remaining ingredients and mix well. Leave to mature in the fridge or a cool place for 24 hours.
Put the mixture into the casings. Shape into individual sausages.
Making chorizo sausage
Hang up to dry in a cool, airy place. The ideal temperature is between 10ºC and 13ºC. Leave to dry for 7 days. If the temperature is cool enough, you can store the chorizo outside the fridge but I decided to freeze it and take out use as needed. I also saved some of the fresh chorizo back and froze it without drying.