Cocido Madrileño
This hearty Spanish stew features tender chickpeas, various meats, and vegetables, all cooked together to create a rich and flavorful broth. It is traditionally served in three courses, starting with the broth, followed by the chickpeas and vegetables, and finally the meats.
An original recipe by Forkin
- Total time
- 4 hr
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 858 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gchickpea, dried, soaked overnight
- 500 gbeef shank, bone-in
- 2 pcschicken thigh, bone-in, skin-on
- 200 gpork belly, skin-on
- 100 gchorizo, spanish, whole
- 100 gmorcilla, spanish blood sausage, whole(optional)
- 1 pcsserrano ham bone
- 0.5 pcscabbage, quartered
- 3 pcspotato, peeled, halved
- 2 pcscarrot, peeled, whole
- 1 pcsonion, peeled, whole
- 3 clovegarlic, peeled, whole
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 4,000 gwater
for soup
- 100 gnoodle, fine, for soup
Equipment
saucepan · slotted spoon · fine-mesh sieve · large pot · dutch oven
The method
Step by step
- 1
Rinse the soaked chickpeas and place them in a large pot or Dutch oven.
About 5 min
- 2
Add the beef shank, chicken thighs, pork belly, chorizo, morcilla (if using), serrano ham bone, onion, and garlic to the pot with the chickpeas. Cover all ingredients with water.
About 5 min
Cook’s note: Ensure all meats and chickpeas are fully submerged.
- 3
Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the chickpeas are tender and the meats are falling off the bone.
About 2 hr
Cook’s note: Skim off any foam that rises to the surface during the first 30 minutes of simmering.
- 4
After 2 hours, add the carrots and potatoes to the pot. Continue to simmer for another 30 minutes.
About 30 min
- 5
Add the cabbage quarters to the pot and cook for a final 30 minutes, or until the cabbage is tender.
About 30 min
- 6
Carefully remove all the meats, chickpeas, and vegetables from the pot using a slotted spoon. Arrange them on a large serving platter.
About 10 min
Cook’s note: Keep the broth in the pot; it will be served as the first course.
- 7
Strain the broth through a fine-mesh sieve into a clean saucepan. Season the broth with salt and black pepper to taste.
About 5 min
- 8
Bring the strained broth to a boil and add the fine noodles. Cook until the noodles are al dente, usually 3-5 minutes.
About 5 min
- 9
Serve the cocido in three courses: first, the noodle soup; second, the chickpeas and vegetables; and third, the various meats, sliced or shredded.
Cook’s note: Offer a side of fresh bread and a glass of red wine for an authentic experience.
Per serving
Nutrition
- Calories
- 858.4kcal
- Protein
- 52.8g
- Carbs
- 45.3g
- Fat
- 52.8g
- Fibre
- 8g
- Sugar
- 7.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cocido components separately in airtight containers in the refrigerator.
Reheat broth, vegetables, and chickpeas gently on the stovetop or in the microwave. Meats can be reheated similarly or pan-fried for crispy skin.
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